Fresh Vegetable Salad

Name: Fresh Vegetable Salad
Prep time: 20 min
Total time: 20 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 chopped fresh parsley; 3 tablespoons white wine vinegar; 1 teaspoon salt; 1 teaspoon ground mustard; 1/2 teaspoon pepper; 2 cloves garlic, minced

(13)

Recipe by ratherbeswimmin

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 20mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction