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Name: Lentil Salad with Orange-Balsamic Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup lentils, preferably green; 1/4 teaspoon salt; 1/4 cup frozen orange juice concentrate thawed; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 1/2 teaspoon olive oil; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon allspice; 1 large carrot finely diced; 3 tablespoons scallion minced; 4 cups torn spinach leaves loosely packed; 4 teaspoons chopped pecans toasted

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INGREDIENTS

1 cup lentils, preferably green
1/4 teaspoon salt
1/4 cup frozen orange juice concentrate ; thawed
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon allspice
1 large carrot ; finely diced
3 tablespoons scallion ; minced
4 cups torn spinach leaves ; loosely packed
4 teaspoons chopped pecans ; toasted

INSTRUCTIONS

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

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

3. Stir in the drained lentils, carrot and scallion. Add the spinach, tossing well toe coat. Serve the salad sprinkled onto the pecans.d

NOTES

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 4 Servings

Calories: 66
Calories from Fat: 20 (30%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 62.4mg		2 %
Potassium 180.1mg		5 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.1g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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