Fresh Vegetable Salad

I have taken this to so many potlucks, cook-outs, and family to-dos. Always a favorite. I usually make it in the morning and let marinate for 8 hours. Then it is ready for the evening meal.

• Ready In: 20 mins
• 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
• 3⁄4 cup olive oil
• 1⁄2 cup  chopped fresh parsley
• 3  tablespoons white wine vinegar
• 1  teaspoon salt
• 1  teaspoon ground mustard
• 1⁄2 teaspoon pepper
• 2  cloves garlic, minced

Directions

1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid; shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon.
7. Add salt and pepper to taste.