Ingredients

• 4  medium oranges (about 1-1/4 pounds)
• 2  15-ounce cans navy beans, rinsed and drained
• 2  medium tomatoes, seeded and chopped (1 cup)
• 1-1/3  cups chopped cucumber
• 3  green onions, thinly sliced (1/3 cup)
•   Orange juice
• 3  tablespoons white wine vinegar
• 2  tablespoons snipped fresh oregano
• 2  tablespoons olive oil
• 2  cloves garlic, minced
• 1/2  teaspoon pepper
• 1/4  teaspoon salt
• 3  large pita bread rounds
•   Olive oil nonstick cooking spray
• 1/4  teaspoon garlic powder
• 4-1/2  cups torn romaine
• 3/4  cup crumbled feta cheese (3 ounces)

Directions

1. Finely shred enough orange peel to make 1 teaspoon; set aside. Peel oranges. Working over a glass measure to catch the juice, section oranges (should have about 1-1/2 cups orange sections). Set juice aside. Combine the orange sections, beans, tomato, cucumber, and green onion in a large bowl.

2. For dressing, combine 1/4 cup of the reserved orange juice (add additional juice, if necessary), vinegar, oregano, olive oil, the 1 teaspoon orange peel, garlic, pepper, and salt in a screw-top jar. Cover and shake well. Pour dressing over bean mixture. Toss gently to coat. Cover and chill bean mixture for 3 to 4 hours.

3. Spray one side of each pita bread round with olive oil nonstick coating. Sprinkle lightly with garlic powder. Place on baking sheet. Bake in 350 degrees F oven about 5 minutes or until warm. Cut each pita round into 6 wedges.

4. Meanwhile, drain marinade from bean mixture; reserve marinade as dressing. Toss together the bean mixture and torn romaine in a large bowl. Divide salad mixture among 4 dinner plates. Sprinkle each salad with feta cheese. Spoon desired amount of dressing over each salad. Serve with warm pita bread wedges. Makes 6 main-dish servings.

NOTE: Use this bean mixture for Citrusy Bean-Topped Bruschetta. Just mash slightly, spoon onto toasted French bread slices and sprinkle with a little Parmesan cheese. Makes enough for 36 appetizers.

Food exchanges: 1/2 vegetable, 1/2 fruit, 2 starch, 1/2 meat, 1-1/2 fat.