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Add a photoServings: 6
Ingredients
- 1/4 c. Dijon Mustard
- 1 tsp extra virgin extra virgin olive oil
- 1/2 c. nonfat Italian salad dressing
- 8 ounce orzo pasta cooked
- 8 ounce lentils rinsed, cooked and liquid removed
- 1 c. diced celery (about 2 stalks)
- 2 med carrots shredded (about 1 1/2 c.)
- 1 c. steamed broccoli florets (small bites)
- 1/2 x lemon juiced salt and pepper fresh herb garnish
Directions
- 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. 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.
- ORIGINAL suggested 1/2 c. minced black olives instead of broccoli. PHOTO: http://www.nabiscorecipes.com/RecipePage.Aspop=2502&recipe=40529&rev=0
- Start to Finish Time:"1:30"
- NOTES : Crunchy with carrots and celery, this chilled salad is perfect for hot weather.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 101 | 26% |
| Total Fat 11.27g | 14% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 405mg | 17% |
| Potassium 594mg | 17% |
| Total Carbs 56.26g | 15% |
| Dietary Fiber 14.1g | 47% |
| Sugars 4.98g | 3% |
| Protein 15.78g | 25% |
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