Marinated Vegetable Salad

This is a colorful, crunchy make ahead salad.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2  small zucchini
• 4  carrots
• 1  head cauliflower
• 1  bunch broccoli
• 1  bunch green onion, chopped
• 2  cups cherry tomatoes
• 2  cups small mushrooms
• 2  stalks celery, sliced
• 1⁄2 cup ripe olives, pitted and sliced

• DRESSING

• 1⁄3 cup vinegar
• 2  garlic cloves, minced
• 1  teaspoon dried basil
• 1  teaspoon oregano
• 1⁄2 teaspoon dry mustard
• 1  cup  vegetable oil
•  salt and pepper

Directions

1. Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
2. DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard. Using whisk or with machine running, gradually pour in oil, mixing well. Season with salt and pepper to taste.
3. Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times. Drain and serve in glass bowl. Makes about 12 servings.
4. The Canadian Living Entertaining Cookbook.