SPINACH & ARTICHOKE SALAD

INGREDIENTS:

1 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dijon mustard
Pepper to taste
3 cups baby spinach leaves
1/2 cup bell peppers, sliced
1/4 can artichoke hearts, drained and quartered

INSTRUCTIONS:
1. To make the dressing, whisk the lemon juice into the olive oil. Add the dijon and a small pinch of pepper.

2. Place the spinach in a large bowl. Drizzle with half the dressing and toss to coat. Arrange the artichoke hearts and peppers on top; finish with another drizzle of dressing, adding sea salt and pepper to taste.