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
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 a 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 the remaining 1/8 teaspoon salt.
3 Stir in the drained lentils, carrot and scallion. Add the spinach, tossing well to coat. Serve the salad sprinkled with the pecans.

Makes 4 servings.
Per serving: 248 calories, 4.4g total fat (0.5g saturated), 0mg cholesterol, 17g dietary fiber, 40g carbohydrate, 16g protein, 278mg sodium.