Confetti Turkey Salad

By bakers_delight85

Ingredients

• 1 cup water
• 1 small onion, chopped
• 1/2 cup uncooked couscous
• 1/2 cup quartered sun-dried tomatoes
• 1/2 cup uncooked orzo
• 1 1/2 cups frozen yellow corn kernels
• 8 asparagus spears, washed, trimmed and cut into 1-in. lengths
• 2 Tbsp. olive oil
• 2/3 cup fat-free chicken broth
• 1 Tbsp. balsamic vinegar
• 2 tsp. lemon juice
• 3 Tbsp. chopped chives or sliced green onion tops
• 1 1/2 tsp. dried basil leaves
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt, or to taste (optional)
• 1/4 tsp. black pepper
• 2-3 drops hot pepper sauce (optional)
• 1 6-oz. package deli-style smoked turkey breast, cut into thin strips

Details

Servings 5

Preparation

Step 1

In medium saucepan, bring water to a boil. Add onion and couscous. Cover, reduce heat, and boil 2 minutes. Remove pot from heat, stir in tomatoes, and allow to stand 10 to 15 minutes.
In Dutch oven or similar pot, bring 2 quarts water to a boil. Add orzo and cook 8 minutes. Add corn and cook an additional 3 minutes. Add asparagus and cook an additional 2 minutes, until orzo is tender. Rinse and drain ingredients well in colander.
In large bowl combine oil, broth, vinegar, lemon juice, chives, basil, thyme, salt, if desired, pepper and hot pepper sauce, if desired. Add reserved couscous mixture and stir to mix well. Stir in orzo and vegetable mixture and turkey. Cover and refrigerate 2 or 3 hours, or up to 12 hours, before serving, stirring occasionally.
Per serving: 262 calories, 4g fat, 11.6mg cholesterol, 427mg sodium, 13.7g protein, 41.5g carb