Sliced Beef and Arugula Salad with Green Olive and Raisin Salsa

This simple but healthy meal combines pastrami and fresh wild arugula leaves with green olive and raisin salsa. I say healthy because it is either low in fat and saturated fat, or low GI (Glycemic Index). So it is safe to say this salad is not high in salt, sugar, or saturated fat. It's so delicious and easy to prepare, and if you wish you can top it with some freshly shaved Parmesan cheese.

Prep Time: 15 mins

Yield:  2 Servings

Ingredients:

For the salsa

8–10 green olives, pitted and sliced            
handful of plump dark raisins
2 tsp capers, rinsed and gently
     squeezed dry
drizzle of olive oil
small handful of fresh flat-leaf
     parsley, finely chopped
sea salt and freshly ground
     black pepper

handful of fresh wild arugula leaves
6oz (175g) thinly sliced pastrami or
    other cooked beef from the deli

Directions:

1 To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with salt and pepper.

2 Arrange the arugula and pastrami in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature.