Mediterranean salad with green beans and feta

Doug made this delicious Martha Stewart Everyday Food main-dish salad last week. It is great for spring!

Mediterranean salad with green beans and feta

coarse salt and ground pepper

8 oz green beans, trimmed and halved

2 navel oranges

2 tablespoons olive oil

2 tablespoons white-wine vinegar (or red wine or balsamic)

1 1/2 cups crumbled feta (6 oz)

1 head (about 1 1/2 lbs) romaine lettuce, roughly chopped

1 small red onion, halved and thinly sliced

1 can (15 oz) white beans, rinsed and drained

1) In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4-6 minutes. Drain green beans and rinse with cold water to stop the cooking.

2) Use a sharp knife to thinly slice the oranges : slice off both ends, cut off peel, following the curve of the orange. Halve the 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.