Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Make the dressing in the same bowl you'll use to toss and serve the salad. There'll be one less dish to clean up later.

Reviews (2)

20 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
05/25/2010
Easy to make and really delicious. The beans (both green and white) give it some heft so you could serve it as a vegetarian entree or side and not worry about your guests/family starving to death.
Rating: Unrated
03/30/2009
This salad is extremely delicious - well worth making and super quick and easy