Romaine Salad with Orange, Feta & Beans
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.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
2 servings, about 4 cups each
Ingredients
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6 cups romaine lettuce, chopped
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1 cup radishes, sliced
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1 cup canned kidney beans, rinsed (see Tip)
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1 orange, segmented
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1 scallion, sliced
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1/4 cup crumbled reduced-fat feta cheese
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1/4 cup Orange-Oregano Dressing
Directions
1.
Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.
Tip:
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 information
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
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