Romaine Salad with Orange, Feta & Beans

From EatingWell: March/April 2007, The EatingWell Diet (2007) — Subscribe Now!

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.

Romaine Salad with Orange, Feta & Beans Recipe

2 servings, about 4 cups each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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

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).

1 1/2 Carbohydrate Serving

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