Fresh Vegetable Salad - cooking recipe

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 chopped fresh parsley
3 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cloves garlic, minced

Preparation

Mix together the first 6 ingredients in a large serving bowl.
In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
Put on tight fitting lid; shake vigorously to combine ingredients.
Pour over salad and toss to coat.
Cover and refrigerate for at least 2 hours and up to 8 hours.
Serve with a slotted spoon.
Add salt and pepper to taste.