Kale Salad With Artichoke Hearts

This is purely my own invention, although I have no idea how similar it may be to any other salad recipes. I'm using ingredient amounts for two large salads, so you can adjust ingredient amounts for the quantity you want to make.

INGREDIENTS:

1 1/2 cups light green (Curly) kale, rinsed, dried, removed from large stems and leaves torn into smaller pieces
1 1/2 cups dark green (lacinato) kale, rinsed, dried, removed from large stems and leaves torn into smaller pieces
16 grape tomatoes, halved
2 large cloves of garlic, finely chopped
1/2 cup red onion, chopped
1 long Hatch green chili pepper, sliced into about 1/4 inch thick pieces (they are usually very mild)
1  6 to 7 ounce jar of marinated artichoke hearts, drained and sliced
2 tablespoons fresh thyme leaves
1 tablespoon capers, drained
1 teaspoon freshly ground pepper
1/2 to 1 teaspoon seasoned salt
your favorite salad dressing, to taste (I used homemade Honey French*)

Mix all ingredients and top with your favorite salad dressing.

* For the recipe for Honey French dressing, here is the link:  http://pontificating-randy.blogspot.com/2016/08/homemade-honey-french-dressing.html

On the left is the light green "Curly Kale;" on the right is the dark green "Lacinato Kale," also known as "Italian Kale" or "Tuscan Kale" 

WORD HISTORY:
Artichoke-This word goes back to Arabic "al kharshufa," which meant "artichoke (a type of thistle plant). This was borrowed by Spanish as "alcarchofa," which then was borrowed by Italian as "arcicioffo," which was rendered as "articiocco" in dialect of part of northern Italy. This was borrowed into English with varied spellings, which ended up as "artichoke."