Romaine Salad With Orange Feta Beans Recipe 425

ROMAINE SALAD WITH FETA, ORANGES, BACON

Steps:

• Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta.
• Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

ROMAINE & ORANGE SALAD WITH LIME DRESSING

Steps:

• In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

ROMAINE SALAD WITH ORANGE, FETA & BEANS RECIPE - (4.2/5)

Steps:

• 1.To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine. 2.To 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.) Nutrition Per serving : 235 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 5 mg Cholesterol; 37 g Carbohydrates; 13 g Protein; 14 g Fiber; 708 mg Sodium; 992 mg Potassium 1 1/2 Carbohydrate Serving Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 lean meat, 1 fat Tips & Notes •Make Ahead Tip: The recipe makes 1 cup dressing (Step 1); cover and refrigerate extra dressing for up to 1 week.