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Romaine Salad with Orange, Feta and Beans

Recipe courtesy EatingWell.com

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  • Prep Time:

    15 min

  • Level:

    Easy

  • Yield:

    2 servings, about 4 cups each

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Times:

Prep
15 min
Inactive Prep
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Cook
--
Total:
15 min
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Ingredients

  • 6 cups chopped romaine
  • 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

Directions

Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.

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.

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Nutrition Facts

Nutritional Analysis
Per serving
 
Calories
242
 
Carbohydrate Servings
1 1/2
 
Carbohydrates
38 g
 
Protein
13 g
 
Fat
5 g
 
Saturated Fat
2 g
 
Cholesterol
8 g
 
Monounsaturated Fat
2 g
 
Dietary Fiber
15 g
 
Sodium
621 mg
 
Potassium
1059 mg
 
Exchanges
1 starch, 1/2 fruit, 2 vegetables, 1 very lean meat, 1 fat
 
Nutrition Bonus
Vitamin A (200% daily value); Vitamin C (160% dv); Folate (84% dv); Calcium (20% dv).
 

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