What's On The Lean Chef Menu?

Low Fat Mediterranean Salad

I often make this low fat Mediterranean salad to pack for lunch on busy days. To make a full meal out of this salad, top it with water-packed tuna or some cooked chicken.

4 cups baby arugula
1 15-ounce can cannellini beans
1 14-ounce can water-packed artichoke hearts
1 7-ounce jar roasted capsicum
1 cup cherry tomatoes, halved.

For the Dressing:
2 tablespoon extra-virgin olive oil
1/4 cup 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 capsicum into strips and add to salads.

Now add the tomatoes.

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.