Ingredients
2 cups sliced celery2 cups thinly sliced cauliflower2 cups halved cherry tomatoes2 cups thinly sliced carrots2 cups sliced cucumbers1 medium onion, thinly sliced and separated into ringsDRESSING:3/4 cup olive oil1/2 cup minced fresh parsley3 tablespoons white wine vinegar1 garlic clove, minced1 teaspoon salt1 teaspoon ground mustard1/8 teaspoon pepper
Preparation
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 refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.
