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Lentil Salad

By Cole :: October 24, 2004 @ 05:42 PM

• 1 cup lentils, preferably green
• 1/4 tsp salt
• 1/4 cup frozen orange juice concentrate, thawed
• 2 TB Balsamic Vinegar
• 1 TB Dijon Mustard
• 11/2 tsp Olive Oil
• 1/4 tsp pepper
• 1/8 tsp allspice
• 1 large carrot, finely diced
• 4 cups (loosely packed) torn spinach leaves

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. In large mixing bowl, whisk together orange juice concentrate, balsamic vinegar, mustard, olive oil, pepper, allspice and remaining 1/8 tsp salt. Stir in drained lentils, carrot and scallion. Add spinach, tossing well to coat. Serve salad sprinkled with pecans.

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

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