Marinated Fresh Vegetable Salad

Name: Marinated Fresh Vegetable Salad
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 2 cups sliced celery; 2 cups thinly sliced cauliflower; 2 cups halved cherry tomatoes; 2 cups thinly sliced carrots; 2 cups sliced cucumbers; 1 medium onion, thinly sliced and separated into rings; 3/4 cup olive oil; 1/2 cup minced fresh parsley; 3 tablespoons white wine vinegar; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon ground mustard; 1/8 teaspoon pepper

Submitted by Palmetto Cook

"This was published in "Taste of Home" April/May 2012. We enjoy it so much, I make it weekly. I am not a cauliflower fan, so I substitute broccoli, summer squash, and/or zucchini, and also, almost always, use pickling cukes. I also cut the oil and fresh parsley by half, (and I don't measure the veggies). Cook time is chill time."

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Ready In:: 2hrs 15mins
Ingredients:: 13
Serves:: 12

ingredients

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumbers
1 medium onion, thinly sliced and separated into rings
Dressing
³⁄₄ cup olive oil
¹⁄₂ cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
¹⁄₈ teaspoon pepper

directions

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and regrigerate for at least 2 hours or overnight. Serve with slotted spoon.