6 servings

Hands on: 15 minutes Total time: 40 minutes

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This refreshing salad combines winter flavors like cranberries and pecans with a twist — mandarin oranges.

1 cup dried beluga lentils, rinsed and picked over

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1/4 cup toasted chopped pecans

1/4 cup dried sweetened cranberries

4 green onions, thinly sliced

1 (11-ounce) can mandarin orange slices, drained

Salt and pepper to taste

Place lentils in a small saucepan and cover with 1 to 2 inches of water. Bring to a boil, reduce heat and simmer until lentils are tender but firm, about 20 minutes. Rinse with cold water and drain. Transfer to a bowl and toss with oil, vinegar and lemon juice. Stir in pecans, cranberries, green onions and orange slices. Season to taste with salt and pepper.

Per serving: 228 calories (percent of calories from fat, 40), 10 grams protein, 26 grams carbohydrates, 4 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 9 milligrams sodium.