MARINATED FRESH VEGETABLE SALAD

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Marinated Fresh Vegetable Salad image

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.

Provided by Palmetto Cook

Categories     Vegetable

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 148.2, Fat 13.8, SaturatedFat 1.9, Sodium 231, Carbohydrate 6.2, Fiber 1.9, Sugar 3, Protein 1.2

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