Romaine Salad with Orange, Feta & Beans

From EatingWell: March/April 2007, The EatingWell Diet (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. We call for kidney beans, but other canned beans like cannellinis or black beans would also work nicely.

READER'S COMMENT:

"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...

Romaine Salad with Orange, Feta & Beans Recipe

2 servings, about 4 cups each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

6 cups romaine lettuce, chopped
1 cup radishes, sliced
1 cup canned kidney beans, rinsed (see Tip)
1 orange, segmented
1 scallion, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup Orange-Oregano Dressing (recipe follows)

This recipe calls for:

Orange-Oregano Dressing

Preparation

Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.

Tips & Notes

Tip: Store leftover canned beans in the refrigerator for up to 3 days. Toss them into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

Nutrition

Per serving: 242 calories; 5 g fat ( 2 g sat , 2 g mono ); 8 mg cholesterol; 38 g carbohydrates; 13 g protein; 15 g fiber; 621 mg sodium; 1059 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value); Vitamin C (160% dv); Folate (84% dv); Calcium (20% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 very lean meat, 1 fat

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