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DOLE Romaine Salad with Orange Feta & Beans

DOLE Salad Month

Featured salad from the DOLE Fruit Inspired recipe collection. KEY ENERGY BOOSTER: Water. The high-water content of Romaine lettuce hydrates with out a sugar spike/crash due to fiber (14 grams per salad serving).

Ingredients

  • 6 cups DOLEĀ® Chopped Romaine from one 2-pound package
  • 1 cup sliced radishes
  • 1 cup canned kidney beans, rinsed
  • 1 orange, segmented
  • 1 scallion, sliced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup Orange-Oregano Dressing
  • Orange-Oregano Dressing:
    • 1/2 teaspoon orange zest, freshly grated
    • 1/2 cup orange juice, preferably freshly squeezed
    • 1/4 cup cider vinegar
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper

Directions

Time

20

Serves

2

1To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
2To 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.)
3To Make Ahead: The recipe makes 1 cup dressing (Step 1); cover and refrigerate extra dressing for up to 1 week.

Nutritional Facts for DOLE Romaine Salad with Orange Feta & Beans

1/2 recipe

2

Daily Value %*

11%

7%

10%

1%

29%

12%

56%

26%

%

%

%

%

* Daily Value % based on a 2000 calorie diet.

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