#550: Marinated Fresh Vegetables

A new veggie recipe that I made for Chloe's Birthday and Matthew's Baptism parties.  I liked that it could (needed to) be made the day before and was ready to just pull out of the fridge as we were going to eat it.  I am not a fan of raw celery or cauliflower, but I loved them both in this recipe.  I would make this again to take to a party, or to eat for lunch.  Yummy.

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

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.