Cooked lentils and orzo pasta are tossed with celery, carrots, ripe olives and a zesty blend of Italian dressing and Dijon mustard for a hearty salad.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
8 oz. orzo pasta, cooked, drained
8 oz. dry lentils, rinsed, cooked and drained
2 carrot s, shredded (about 1-1/2 cups)
2 stalks celery, finely chopped
1/2 cup chopped pitted black olives
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Let's Make It
Beat dressing and mustard in small bowl with whisk until blended.
Combine remaining ingredients in large bowl. Add dressing mixture; mix well.
Refrigerate at least 1 hour before serving.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.