YIELD: 6 to 8 ServIngs 3 Tbsps. sherry vinegar 2 Tbsps. water 2 Tbsps. Dijon mustard 4 tsps. honey 2 Tbsps. extra virgin olive oil ½ cup dry quinoa 1 cup low-sodium chicken stock 1 can (15 oz.) lentils, rinsed, drained ¼ cup diced red bell pepper ½ cup torn fresh spinach leaves 1⁄3 cup jicama, diced 2 Tbsps. scallion, chopped, white and green parts 2 Tbsps. jalapeno, diced, seeded 1 Tbsps. fresh mint, chopped 1 can (11 oz.) Mandarin ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.