Refreshing Romaine and Artichoke Salad Southwest Florida Personal Chef - Naples, Estero, Bonita

Ingredients

• - 1 head romaine lettuce, chopped
• - 1 can artichoke hearts, drained and quartered
• - 1 cup sprouted garbanzo beans (see instructions below)
• - 1 cup yellow tomatoes, halved
• - 1 cup colorful bell peppers, thinly sliced
• - 1/4 cup first-pressed organic extra-virgin olive oil
• - 2 tablespoons red wine vinegar
• - 1 teaspoon dried oregano
• - 1 teaspoon dried basil
• - 1 teaspoon dried thyme
• - 1 teaspoon dried parsley
• - 1 clove garlic, minced
• - Salt and freshly cracked pepper to taste
• - Cracked pepper and sea salt to taste