Ingredients
| 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 |
Directions
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