Romaine Salad with Orange, Feta & Beans
- Number of Servings: 2
Ingredients
ORANGE-OREGANO DRESSING1/2 teaspoon orange zest1/2 cup orange juice, preferably freshly squeezed1/4 cup cider vinegar1 tablespoon extra-virgin olive oil2 teaspoons chopped fresh oregano or 3/4 teaspoon dried1 teaspoon Dijon mustard1/2 teaspoon salt1/2 teaspoon freshly ground pepperSALAD1 orange6 cups chopped romaine lettuce1 cup sliced radishes1 cup canned kidney beans, rinsed1 scallion, sliced1/4 cup crumbled reduced-fat feta cheese1/4 cup Orange-Oregano Dressing
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.)
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
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.)
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 213.4
- Total Fat: 3.2 g
- Cholesterol: 1.1 mg
- Sodium: 183.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 7.6 g
- Protein: 12.8 g
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