Romaine Salad with Orange, Feta & Beans

Romaine Salad with Orange, Feta & Beans

2 Reviews
From: EatingWell Magazine, March/April 2007

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Orange-Oregano Dressing
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice, preferably freshly squeezed
  • 1/4 cup cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Salad
  • 1 orange
  • 6 cups chopped romaine lettuce
  • 1 cup sliced radishes
  • 1 cup canned kidney beans, rinsed
  • 1 scallion, sliced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup Orange-Oregano Dressing

Preparation

  • Active

  • Ready In

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

  • Serving size: about 4 cups
  • Per serving: 235 calories; 5 g fat(2 g sat); 14 g fiber; 37 g carbohydrates; 13 g protein; 301 mcg folate; 5 mg cholesterol; 11 g sugars; 0 g added sugars; 12746 IU vitamin A; 60 mg vitamin C; 178 mg calcium; 3 mg iron; 708 mg sodium; 992 mg potassium
  • Nutrition Bonus: Vitamin A (255% daily value), Vitamin C (100% dv), Folate (76% dv), Potassium (29% dv), Iron (19% dv), Calcium & Magnesium (18% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 lean meat, 1 fat

Reviews 2

April 26, 2012
profile image
By: EatingWell User
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
October 01, 2010
profile image
By: EatingWell User
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.