• 6 cups shredded Romaine lettuce (Iceberg works too)
• 1 cup diced cucumber
• 1/4 cup diced red, orange or yellow bell pepper
• 1/2 tomato, seeded & chopped
• 3 green onions, chopped (green parts only)
• 1 cup warm quinoa

Dressing

• Juice of 1/2 lemon
• 1 tbsp lemon balsamic vinegar
• 1 1/2 tsp garlic olive oil
• 1 tbsp Fody Shallot olive oil
• 1/8 tsp dried rosemary
• 1/8 tsp dried thyme
• Salt & pepper to taste