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David Moore
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Marinated Fresh Veggie Salad

The key to this super salad is letting the flavors blend together overnight in the fridge.  Substitute as you wish...maybe zucchini for the cucumber?  And feel free to add a colorful bell pepper! 

2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
1 medium onion, thinly sliced and separated into rings
DRESSING:
3/4 cup olive oil
1/2 cup minced fresh parsley
3 tbsp white wine vinegar
1 garlic clove, minced
1 tsp salt
1 tsp ground mustard
1/8 tsp 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 overnight for best flavor.  Serve with a slotted spoon.



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07/09/2012 9:05AM
Marinated Fresh Veggie Salad
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