Marinated Fresh Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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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. 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 |
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 regrigerate for at least 2 hours or overnight. Serve with slotted spoon.
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