Lentil And Orzo Salad With Broccoli

Directions

1. 1. In a small bowl, whisk together the mustard and extra virgin olive oil; then add in the bottled nonfat salad dressing. Combine; set aside.
2. 2. Combine orzo, lentils, celery, carrots and broccoli in large bowl. Stir in dressing mix. Add in lemon juice, salt and pepper to taste. Garnish with your choice of a fresh herb: cilantro, basil, parsley, mint Chill at least 1 hour before serving.
3. ORIGINAL suggested 1/2 c. minced black olives instead of broccoli. PHOTO: http://www.nabiscorecipes.com/RecipePage.Aspop=2502&recipe=40529&rev=0
4. Start to Finish Time:"1:30"
5. NOTES : Crunchy with carrots and celery, this chilled salad is perfect for hot weather.
6. Tested: good salad for entertaining; picnics. Although the nonfat Italian salad dressings have lots of flavor, they lack the fullness which comes from fruity extra virgin olive oil. So we added some to taste. We also added lemon juice, salt and pepper. At the last minute, we added corn kernels for color and sweetness and more salt and pepper. Corn then, is a serving idea, optional to the basic recipe. Very good. Leftovers went great with quesadillas.