Broccoli, Cauliflower, Smoked Turkey an Orzo Salad

• 
  1½ cup cooked orzo


• 
  1 cup fresh broccoli florets


• 
  1 cup fresh cauliflower florets


• 
  1 cup thick-cut smoked turkey or turkey ham, diced into ½-inch cubes


• 
  2 tablespoons jarred or freshly roasted roasted red peppers, diced


• 
  2 tablespoons super fine or granulated sugar


• 
  2 tablespoons red wine vinegar


• 
  2 teaspoons whole grain mustard


• 
  ⅛ teaspoon granulated garlic


• 
  ⅛ teaspoon dry mustard


• 
  ⅛ teaspoon dried basil


• 
  Pinch of oregano, optional


• 
  ¼ cup olive oil

Cook orzo according to package directions.
Drain.
Steam or blanch broccoli and cauliflower in boiling water about two minutes or until crisp tender.
Drain.
Combine broccoli, cauliflower, turkey, and roasted red peppers.
Mix together.
Add orzo and stir to combine.
Set aside.
In a separate bowl, prepare mustard vinaigrette.
Wisk together sugar and vinegar until sugar is dissolved.
Add whole grain mustard and mix.
Add garlic, basil, dry mustard and oregano (if desired).
Mix.
Slowly whisk in the olive oil one tablespoon at a time.
Pour desired amount of dressing over the salad.
Toss to coat.
Refrigerate 30 minutes or until serving time to allow flavors to blend.

Serves 4 to 6

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