Fresh Vegetable Salad

This was magnificent! Definitely make it in advance so that the flavors can blend. We served with a big green salad and we were all very satisfied when the meal was finished.

Fresh Vegetable Salad
2 cups sliced celery
2-3 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced and separated into rings 
(You can pretty much cut up whatever is in your fridge.)

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
opt: fresh cilantro

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients, or blend in blender until smooth. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

 

*for more of a vinegar taste, reduce oil to 1/2 c and add 1/4 c raw apple cider vinegar.