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Fresh Vegetable Salad

By: Harriet Stichter

"This crisp colorful salad is full of garden goodness. The light dressing lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana"

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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, 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

Directions

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.