Romaine Salad with Orange, Feta & Beans
Makes 2 servings, about 4 cups each
Ingredients
6 cups chopped romaine lettuce
1 cup sliced radishes
1 cup canned kidney beans, rinsed
1 orange, segmented
1 scallion, sliced
one fourth cup crumbled reduced-fat feta cheese
one fourth cup Orange-Oregano Dressing (recipe follows)
Instructions Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.
Nutrition Information Per serving: 242 calories; 5 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 38 g carbohydrate; 13 g protein; 15 g fiber; 621 mg sodium; 1,059 mg potassium.
Nutrition bonus: Vitamin A (200% daily value); Vitamin C (160% dv); Folate (84% dv); Calcium (20% dv).
Orange-Oregano Dressing
Makes about 1 cup
Ingredients
half teaspoon freshly grated orange zest
half cup orange juice, preferably freshly squeezed
one fourth cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
1 teaspoon Dijon mustard
half teaspoon salt
half teaspoon freshly ground pepper
Instructions Place all ingredients in a jar. Cover and shake to combine.
Nutrition Information Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.