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

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Recipe 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

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
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.

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Marinated Fresh Vegetable Salad

INGREDIENTS

Dressing

NUTRITION INFO

DIRECTIONS

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