Lentil Salad with Orange-Balsamic Dressing

You will find a minimum amount of oil but a maximum amount of flavor in this orange-scented lentil and spinach salad. 

Lentil Salad with Orange-Balsamic Dressing


Quantity Ingredients
1 cup lentils, preferably green
1/4 tsp salt
1/4 cup frozen orange juice concentrate, thawed
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1-1/2 tsp olive oil
1/4 tsp pepper
1/8 tsp allspice
1 large carrot, finely diced
3 tbsp minced green onion
4 cups (loosely packed) torn spinach leaves
4 tsp chopped pecans, toasted


1. In saucepan, bring 3 cups of water to a boil over high heat. Add lentils and 1/8 teaspoon salt, and cook until lentils are tender but still hold their shape, about 25 minutes. Drain.

2. In large mixing bowl, whisk together orange juice concentrate, balsamic vinegar, mustard, olive oil, pepper, allspice and remaining 1/8 teaspoon salt.

3. Stir in drained lentils, carrot and scallion. Add spinach, tossing well to coat. Serve salad sprinkled with pecans.

Nutritional Information Per serving: 248 cal, 4.4g total fat, 0.5g saturated fat, 0mg cholesterol, 17g dietary fibre. 

Source: www.wholehealthmd.com