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Romaine Salad with Orange, Feta & Beans


Orange-Oregano Dressing
  • 1/2 tsp orange zest
  • 1/2 cup orange juice, preferably freshly squeezed
  • 1/4 cup cider vinegar
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp chopped fresh oregano or 3/4 tsp dried
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 orange or tangelo or mandarins
  • 6 cups chopped romaine lettuce or other lettuce
  • 1 cup sliced radishes
  • 1 cup canned kidney beans, rinsed
  • 1 scallion, sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup Orange-Oregano Dressing


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. If using tangelo or mandarin, just peel and section. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. Refrigerate the extra dressing for up to 1 week.

Adapted from Eating Well

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