Orange-Oregano Dressing
1/2 teaspoon orange zest1/2 cup orange juice, preferably freshly squeezed1/4 cup cider vinegar1 tablespoon extra-virgin olive oil2 teaspoons chopped fresh oregano or 3/4 teaspoon dried1 teaspoon Dijon mustard1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Salad1 orange6 cups chopped romaine lettuce1 cup sliced radishes1 cup canned kidney beans, rinsed1 scallion, sliced1/4 cup crumbled reduced-fat feta cheese
1/4 cup Orange-Oregano Dressing
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.)
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2013.