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Romaine Salad with Orange, Feta & Beans

From: EatingWell

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. We call for kidney beans, but other canned beans like cannellinis or black beans would also work nicely.

Servings: 2 servings, about 4 cups each
Prep: 15 mins
Total: 15 mins
Rated : 
 by 1 person
6 cups  romaine lettuce, chopped
1 cup  radishes, sliced
1 cup  canned kidney beans, rinsed (see Tip)
1   orange, segmented
1   scallion, sliced
1/4 cup  crumbled reduced-fat feta cheese
1/4 cup  Orange-Oregano Dressing
1. Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.
Tip: Store leftover canned beans in the refrigerator for up to 3 days. Toss them into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
Nutrition Facts
Calories 242, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 8 mg, Sodium 621 mg, Carbohydrate 38 g, Fiber 15 g, Protein 13 g, Potassium 1059 mg. Daily Values: Vitamin A 200%, Vitamin C 160%, Calcium 20%. Exchanges: Starch 1,Fruit 0.5,Vegetable 2,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Comments (2)
leashores wrote:

I love this salad. But I'm not a huge fan of radishes-- I substituted Fennel in place.

7/13/2010 07:22:15 PM Report Abuse
uzmaarjgold wrote:

Very easy &healty

7/10/2010 04:56:18 PM Report Abuse

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