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

2 oz jar marinated artichokes, drained
½ cup roasted red peppers, diced
1 15-ounce can of garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced or diced

For the Vinaigrette:

⅓ cup olive oil
3 tablespoons red wine vinegar
2 teaspoons maple syrup or honey
½ teaspoon garlic powder
½ tablespoon fresh basil, chopped
2 teaspoons fresh oregano, chopped
Salt and freshly ground black pepper

In a liquid measuring cup or small bowl, whisk together all of the
vinaigrette dressing ingredients.. Season with generous pinch of
salt and black pepper to taste.
Pour the salad dressing into a large bowl. Add all of the chopped
vegetables and beans. Toss until coated. Taste and adjust seasoning
if needed.

Editor's Note:
Dena Brummer taught a workshop at the Cancer Support Centre in Sierra
Madre, California. This was one of the recipes we made together. I've
re written it to keep with our usual format and added only fresh ingredients
where possible.


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