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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


Recipe Summary test

20 mins


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

about 4 cups
235 calories; protein 13.2g; carbohydrates 37.2g; dietary fiber 14.2g; sugars 10.6g; fat 5.1g; saturated fat 1.9g; cholesterol 5mg; vitamin a iu 12746.4IU; vitamin c 60mg; folate 300.7mcg; calcium 178.1mg; iron 3.4mg; magnesium 72.1mg; potassium 991.9mg; sodium 707.8mg; thiamin 0.3mg.

1 starch, 1/2 fruit, 2 vegetables, 1 lean meat, 1 fat