• Wash and dry produce.

• Massage grain blend in package; partially open top. Microwave until heated through, 1½-2 minutes. Transfer to a large bowl and stir in stock concentrates, salt, and pepper; let cool. TIP: For faster cooling, transfer bowl to fridge.

• Dice mozzarella into ½-inch pieces. Halve tomatoes.

• In a small bowl, whisk together vinegar, half the mayonnaise, half the mustard, and ¼ tsp sugar until well combined. (For 4 servings, use all the mayonnaise, all the mustard, and ½ tsp sugar.) Gradually whisk in ¼ cup olive oil (½ cup for 4) until creamy. Season with salt and pepper.

• To bowl with grain blend, add arugula, half the mozzarella, half the tomatoes, and as much dressing as you like; toss to combine.

• Divide grain salad between bowls; top with almonds, remaining mozzarella, and remaining tomatoes. Drizzle with any remaining dressing and serve.