• Romaine Salad with Orange, Feta & Beans

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    Prep time:
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    Servings: 2
    by Wendy Saxena-Smith
    139 recipes
    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.


    • 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
    • On the Side:
    • Whole-wheat pita bread (1/2 medium pita)
    • Hummus & Vegetables
    • Other salad option: Warm Chicken Salad with Pine Nuts


    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.)

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