Low-Cal Black & Orange Salad W/Raspberry Vinaigrette (Shown Pre-Dressing)

Name: Low-Cal Black & Orange Salad W/Raspberry Vinaigrette (Shown Pre-Dressing)
Ingredients: Black & Orange Salad; 1 package of romaine, torn into small pieces; 1 can of black beans, rinsed; 3 ounces low-calorie feta cheese, crumbled; 1/2 white or purple onion, thinly sliced; 1/2 bunch fresh cilantro, chopped; 1 sweet potato, diced & prepared, directions below; Raspberry Vinaigrette; 1/2 cup red wine vinegar; 1 tablespoon crushed raspberries (frozen or fresh); 1 teaspoon Dijon mustard; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon oregano; 1/2 freshly squeezed lime juice; 4 packets Splenda (or TBSP sugar if you prefer); 1 tablespoon peanut or olive oil; Salt to taste

17 ingredients

5 steps

Ingredients

Black & Orange Salad
1 package of romaine, torn into small pieces
1 can of black beans, rinsed
3 ounces low-calorie feta cheese, crumbled
1/2 white or purple onion, thinly sliced
1/2 bunch fresh cilantro, chopped
1 sweet potato, diced & prepared, directions below
Raspberry Vinaigrette
1/2 cup red wine vinegar
1 tablespoon crushed raspberries (frozen or fresh)
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon oregano
1/2 freshly squeezed lime juice
4 packets Splenda (or TBSP sugar if you prefer)
1 tablespoon peanut or olive oil
Salt to taste

Directions

1

Pre-heat oven to 400 degrees. Peel the sweet potato then cut into cubes. Spray a baking sheet with butter-flavored PAM, the toss the cubes on the pan, and spray them as well. Sprinkle with garlic powder, cumin, chili powder and a little salt. Roast them for 40-45 minutes. Remove and set out to cool.
2

Tear the romaine into small pieces, then chop and sprinkle on the cilantro, followed by the rinsed black beans, the thinly sliced onions next.
3

Toss the sweet potato cubes on top of the salad, then cut the feta cheese in rough cubes and sprinkle over the top,
4

Add all the Vinaigrette ingredients together in a clean jar with a tight lid, shake gently a few times to mix and pour over the salad, to your taste. I sometimes sprinkle a few toasted sunflower seeds on as garnish.
5

VARIATION: If you would like to make this an entree, you can add 1/2 cup of toasted and salted walnut halves and a small can of mandarin-orange slices (no sugar added) drained. This recipe also goes well with grilled chicken tenders on top or grilled shrimp.