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Mediterranean Salad

Salad:med_salad

4 cups organic baby arugula

1 15-ounce can organic cannellini beans

1 14-ounce can water-packed organic artichoke hearts

1 7-ounce jar organic roasted red peppers

1 cup organic grape tomatoes, halved

For the Dressing:

1/4 cup organic lemon juice

1 tbsp water

1/2 tsp dried oregano

Freshly ground black pepper

 


 

 

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.

For the dressing, whisk lemon, water, oregano and pepper and drizzle a little over each plate.

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