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
• freshly cracked pepper
• Cracked pepper and sea salt to taste