Mediterranean Salad with Green Beans and Feta

Name: Mediterranean Salad with Green Beans and Feta
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: Coarse salt and ground pepper; 8 oz. green beans, trimmed and halved; 2 navel oranges; 2 Tbsp. extra virgin olive oil; 2 Tbsp. white-wine vinegar; 1 1/2 cups crumbled feta (6 oz.); 1 head romaine lettuce (about 1-½ pounds), halved and roughly chopped; 1 small red onion, halved and thinly sliced; 1 can (15 oz.) white beans, rinsed and drained

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 salad)
Per Serving: 277 calories; 12g protein; 10g fat, 39g carbs (3 carbs: 1 protein)
Recipe = 12 servings of vegetables, 2 servings of fruit (3 vegetable per serving, 0.5 fruit per serving)

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

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Ingredients

10 mins

4 servings

Coarse salt and ground pepper
8 oz.green beans, trimmed and halved
2navel oranges
2 Tbsp.extra virgin olive oil
2 Tbsp.white-wine vinegar
1 1/2 cupscrumbled feta (6 oz.)
1head romaine lettuce (about 1-½ pounds), halved and roughly chopped
1small red onion, halved and thinly sliced
1 can (15 oz.)white beans, rinsed and drained

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Steps

10 mins

1

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.
2

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.
3

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.