Mediterranean Salad

A delicious low fat Mediterranean salad featuring cannellini beans, roasted peppers, grape tomatoes, artichoke hearts on a bed of arugula. This Mediterranean salad would make a terrific low fat lunch or a light supper.

Ingredients:

• 4 cups baby arugula
• 1 15-ounce can cannellini beans
• 1 14-ounce can water-packed artichoke hearts
• 1 7-ounce jar roasted peppers
• 1 cup grape tomatoes, halved 

For the Dressing:

• 2 tablespoon extra-virgin olive oil
• ¼ cup lemon juice
• 1 tbsp water
• ½ tsp dried oregano
• Freshly ground black pepper

1. Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters. Arrange on the four plates. Cut roasted peppers into strips and add to salads. Finish with the tomatoes. 
2. For the dressing, combine oil, lemon, water, oregano and pepper in a small screw-top jar. Shake vigorously until combined. Drizzle a little over each plate. 

Serves 4. 

Per Serving: 

• Calories 223
• Calories from Fat 63
• Total Fat 7.1 g (sat 1 g)
• Cholesterol 0 mg
• Sodium 812 mg
• Carbohydrate 29.8 g
• Fiber 9.2 g
• Protein 10.3 g

Recipe courtesy: State of Michigan