Tuscan Bean & Kale Salad Recipe

Ingredients

• 2 Tbsp. red wine vinegar or lemon juice
• 1 medium clove garlic, minced
• 1/2 tsp. dried oregano
• 1/3 cup extra virgin olive oil
• Salt and freshly ground pepper to taste
• For the salad:
• 2 cups curly green kale, removed from stem, washed and chopped into 1" pieces
• 1 can cannellini beans, drained and rinsed
• 1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad)
• 1 jar roasted red peppers, cut into strips
• 1/2 small red onion, sliced thin
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