Sexy Artichoke & Mushroom Salad

• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp whole grain Dijon mustard
• 2 tbsp Sexy Spice Greek (or to taste)
• 9 oz can artichoke hearts, drained well, halved lengthwise
• 1 large red bell pepper, cut into matchstick-size strips
• 4 ounces small button mushrooms, wash, trim, quarter
• 1 small onion, thinly sliced
• 3/4 cup Kalamata olives, pitted or
brine-cured, black olives, quartered lengthwise

Whisk first 4 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and serve.
Makes 4 servings

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