• Wash and dry produce.

• Massage grain blend in package; partially open top. Microwave until heated through, 90 seconds. 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 1/2-inch pieces. Halve tomatoes.

• In a small bowl, whisk together vinegar, half the mayonnaise, half the mustard, and 1/4 tsp sugar until well combined. (For 4 servings, use all the mayonnaise, all the mustard, and 1/2 tsp sugar.) Gradually whisk in 1/4 cup olive oil (1/2 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.