Tuscan Artichoke Salad
from the kitchens of Dena Brummer and Sharmagne Leland-St.John

½ cup roasted red peppers
1-15 ounce can garbanzo beans, drained
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
Tuscaan kale

Herbed Vinaigrette

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons maple syrup
½ teaspoon garlic powder
1-2 tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
Salt and black pepper to taste

In a large salad bowl, whisk together all of the vinaigrette ingredients.
Season with a generous pinch of salt and black pepper.

Arrange all of the chopped vegetables on top of the dressing. Toss until well
coated, taste. Adjust seasoning if needed and serve over a bed of Tuscan kale.

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