Artichoke Heart Salad

What you’ll need:

•	1 - 14oz can of Artichoke hearts (quartered)
•	2 tomatoes (chopped) (we like organic beef steak best)
•	½ medium green pepper (chopped)
•	½ cup raw mushrooms (sliced)
•	2 cups raw spinach
•	½ cup onion (diced)
•	1 garlic clove (pressed)
•	3 Tbsp Olive oil
•	2 Tsp Red Wine Vinegar
•	1 Tsp Dijon mustard
•	½ Tsp Basil (or use fresh herbs if you have them)
•	½ Tsp Oregano
•	Salt and pepper to taste (about ¼ Tsp of each)
•	1 cup dry pasta (try something new – bowties or other fun shapes. Gluten-free diets use rice or corn pasta)

What to do:

1.	Bring water in pot to a boil. Add pasta, cook until soft, but al dente. Drain and run under cool water.
2.	Heat 1 Tbsp olive oil in large skillet. Sauté mushrooms for 2 minutes. Add spinach and sauté together for 2 minutes. Do not over cook.
3.	In large mixing bowl, mix artichoke hearts, red wine vinegar, remaining olive oil, Dijon mustard, basil, oregano, salt, and pepper. Add tomatoes, green pepper, and onion. Add the cooked and drained pasta. Add the sautéed mushrooms and spinach. Mix well. Serve at room temperature immediately or refrigerate for 1 hour and serve.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.