This is a print preview of "Romaine Salad with Orange, Feta & Beans" recipe.

Romaine Salad with Orange, Feta & Beans Recipe
by Wendy Saxena-Smith

Romaine Salad with Orange, Feta & Beans

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 2

Ingredients

  • 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

Directions

  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.)