Recipe from Eatingwell Magazine  http://www.eatingwell.com/recipes/romaine_salad_with_orange_feta_beans.html

From EatingWell:  March/April 2007, The EatingWell Diet (2007)

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. This recipe calls for kidney beans, but other canned beans like cannellinis or black beans would also work nicely.

2 servings, about 4 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients
Orange-Oregano Dressing

1/2 teaspoon orange zest
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

Salad

1 orange
6 cups chopped romaine lettuce
1 cup sliced radishes
1 cup canned kidney beans, rinsed
1 scallion, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup Orange-Oregano Dressing

Preparation

To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
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.