Lentil Salad with Orange-Balsamic Dressing
(serves 4)

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

Ingredients:

  • 1 cup lentils, preferably green
  • 1/2 tsp. salt
  • 1/2 cup frozen orange juice concentrate, thawed
  • 2 TB Organic Balsamic Vinegar
  • 1 TB Organic Dijon Mustard
  • 1 1/2 tsp. pepper
  • 1/8 tsp. allspice
  • 1 large carrot, finely diced
  • 3 TB minced scallion
  • 4 cups (loosely packed) torn spinach leaves
  • 4 tsp. chopped pecans, toasted

Directions (Prep Time: 30 minutes):

  1. In saucepan, bring 3 cups of water to a boil over high heat. Add lentils and 1/8 tsp. of 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 tsp. salt.
  3. Stir in drained lentils, carrot and scallion. Add spinach, tossing well to coat. Serve salad sprinkled with pecans.