Romaine Salad With Orange Feta Beans Recipe 425

ROMAINE SALAD

Steps:

• Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

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.

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

ROMAINE, FETA, GRAPE SALAD

Steps:

• Toss all the ingredients in a bowl and mix well.

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.

HERBED ROMAINE SALAD WITH STRAWBERRIES AND FETA

Steps:

• Whisk the dressing ingredients together at least 1 hour before serving.
• Roast pistachios and set aside to cool.
• Gently toss the romaine lettuce with the tarragon, orange mint and strawberries.
• Arrange mixture on salad plates.
• Add the feta and avocado slices.
• Garnish with pistachios and serve with the dressing.
• Pass the pepper mill, if desired.

ROMAINE WITH ORANGES AND PECANS

Steps:

• Place lettuce, pecans and oranges in salad bowl.
• Combine dressing ingredients in a blender and blend until well mixed.
• Make ahead and refrigerate until ready to toss with salad.
• Use extra dressing for dip with fresh fruit!

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.

ROMAINE HEARTS WITH FETA CHEESE, BLACK OLIVES, AND RED ONIONS

Steps:

• Remove outer leaves of romaine, reserving for another use. Separate leaves from heart; arrange in a serving bowl.
• Using a mandoline or a sharp knife, shave the onion and the cucumber into thin, transparent rounds.
• Scatter onion, cucumber, and olives over romaine. Crumble feta directly onto salad. Drizzle with olive oil, season with salt and pepper; serve.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA

Steps:

• Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
• Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

FETA-OLIVE ROMAINE SALAD

Steps:

• In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

MEDITERRANEAN SALAD WITH GREEN BEANS AND FETA

Steps:

• In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.
• Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.
• In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.