Lentil and Orzo Salad with Broccoli

1/4 cup Dijon Mustard
1 teaspoon extra virgin olive oil
1/2 cup nonfat Italian salad dressing
8 ounces orzo pasta -- cooked
8 ounces lentils -- rinsed, cooked and drained
1 cup diced celery -- (about 2 stalks)
2 medium carrots -- shredded (about 1 1/2 cups)
1 cup steamed broccoli florets -- (small bites)
1/2 lemon -- juiced
salt and pepper
fresh herb garnish

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

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.

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