Fresh Vegetable Salad Recipe


2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced, separated into rings
3/4 cup olive or vegetable oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar or cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
1 garlic clove, minced


In a large serving bowl, combine the celery, cauliflower, tomatoes, carrots, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients. Pour over vegetables and toss gently. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.