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.