ROMAINE SALAD WITH ORANGE, FETA & BEANS
A bright and sunny salad- perfect for springtime!
This is a summer family recipe for lettuce and radish.
- Prep Time20 min
- Total Time20 min
- Yield4
- Serving Size1 cup
- Energy235 cal
Ingredients
Orange-Oregano Dressing
- ½ teaspoon orange zest
- ½ cup orange juice, preferably freshly squeezed
- ¼ cup cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh oregano or ¾ teaspoon dried
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ 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
- ¼ cup crumbled reduced-fat feta cheese
- ¼ cup Orange-Oregano Dressing
Method
To Prepare Dressing
1
Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar.
2
Cover and shake to combine.
To Prepare Salad
3
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.
4
Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat.
Dressing can be made up to one week ahead. Refrigerate in a sealed, airtight container. Whisk before using.
Nutrition Facts
- 4 servings per container
- Serving Size1 cup
- Amount per serving
- Calories235
- % Daily Value*
- Total Fat5 g6.41%
- Saturated Fat2 g10%
- Trans Fat0 g
- Cholesterol5 mg1.67%
- Total Carbohydrate37 g13.45%
- Dietary Fiber14 g50%
- Total Sugars11 g
- Protein13 g26%