Adding canned beans is a quick, convenient way to make a salad into a meal--they boost the protein to make the salad more satisfying. This recipe calls for kidney beans, but other canned beans like cannellinis or black beans would also work nicely. Source: EatingWell Magazine, March/April 2007

EatingWell Test Kitchen


Orange-Oregano Dressing


Instructions Checklist
  • To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.

  • To prepare salad: Slice both ends off orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. (Refrigerate the extra dressing for up to 1 week.)


Make Ahead Tip: The recipe makes 1 cup dressing (Step 1); cover and refrigerate extra dressing for up to 1 week.

Nutrition Facts

235 calories; 5.1 g total fat; 1.9 g saturated fat; 5 mg cholesterol; 708 mg sodium. 992 mg potassium; 37.2 g carbohydrates; 14.2 g fiber; 11 g sugar; 13.2 g protein; 12746 IU vitamin a iu; 60 mg vitamin c; 301 mcg folate; 178 mg calcium; 3 mg iron; 72 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Definitely recommend Made enough to last me a couple nights for dinner. Wasn't bored of it after the third and final night. Worth a try for anyone. Pros: simple quick to make healthy i think 24 yr old male can make it Cons: no explosions Read More
Rating: 4 stars
This salad is one of my faves. I leave out the radish and scallion 'cause I don't care for them and sub an equal amount of mandarin oranges but other than those modifications I make it as is. The juice from the oranges help to keep it from tasting dry and the salad dressing is delicious. I make this at least once a week. Read More