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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. âHarriet Stichter, Milford, Indiana Ingredients:
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 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:
1. 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 refrigerate for at least 2 hours or overnight. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
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