Instructions: 1. In a small bowl, whisk together the mustard and olive oil; then add the bottled nonfat salad dressing. Combine; set aside.

2. Combine orzo, lentils, celery, carrots and broccoli in large bowl. Stir in dressing mixture. Add lemon juice, salt and pepper to taste. Garnish with your choice of a fresh herb: cilantro, basil, parsley, mint Refrigerate at least 1 hour before serving.

ORIGINAL suggested 1/2 cup chopped black olives instead of broccoli. PHOTO: http://www.nabiscorecipes.com/RecipePage.Asp?op=2502&recipe=40529&rev=0

Start to Finish Time:
"1:30"

NOTES : Crunchy with carrots and celery, this chilled salad is perfect for warm weather.

Tested: good salad for entertaining; picnics. Although the nonfat Italian salad dressings have lots of flavor, they lack the fullness that comes from fruity 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.