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.
  • 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 teaspoons olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon allspice
  • 1 large carrot, finely diced
  • 3 tablespoons minced scallion
  • 4 cups (loosely packed) torn spinach leaves
  • 4 teaspoons chopped pecans, toasted

1. In saucepan, bring 3 cups of water to a boil over high heat. Add lentils and 1/8 teaspoon 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 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 calories, 4.4g total fat, 0.5g saturated fat, 2.5g monounsaturated fat, 0.9g polyunsaturated fat, 17g dietary fiber, 16g protein, 40g carbohydrate, 0mg cholesterol, 278mg sodium.
Good source of: beta-carotene, fiber, folate, iron, manganese, potassium, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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