Salad with Cauliflower, Mushrooms and Green Asparagus

Rinse and spin dry spinach. Clean and chop mushrooms, if needed.

Cook cauliflower florets in salted boiling water for about 7 minutes or until al dente. Drain, rinse in cold water and drain again. Peel lower thirds of asparagus, trim woody ends and cook in boiling salted water for 10 minutes or until al dente. Drain, rinse in cold water and drain again. Cut asparagus into bite-sized pieces.

Drain artichoke hearts and cut into quarters.

Rinse chile pepper, halve and remove seeds and ribs, chop finely. Combine vinegar with mustard and oil, season with salt, pepper and chile pepper. Combine all salad ingredients (except spinach) and toss with dressing.