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Romaine Salad w/ Orange, Feta & Beans (2)

Source of Recipe

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Romaine Salad w/ Orange, Feta & Beans (2)

Eatingwell.com – e-mail
Adapted from EatingWell: March/April 2007, The EatingWell Diet (2007)
Reviews rated this recipe 4 of 5 stars.
Exchanges
Makes: 2 servings, about 4 cups each
Active Time: 20 minutes - Total Time: 20 minutes

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.

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..."

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
• 1/4 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

Preparation:
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.)

Per serving: 235 calories; 5 g fat (2 g sat, 1 g mono); 5 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 13 g protein; 14 g fiber; 420 mg sodium; 992 mg potassium. ++++ Carbohydrate Servings: 1 1/2 ++++ Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 lean meat, 1 fat