Lentil Salad with Orange-Balsamic Dressing

Ingredients

• 1 cup lentils, preferably green
• 1/4 tsp salt
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1-1/2 tsp olive oil
• 1/4 tsp pepper
• 1/8 tsp allspice
• 1 large carrot, finely diced
• 3 tbsp minced green onion
• 4 cups (loosely packed) torn spinach leaves
• 4 tsp chopped pecans, toasted