Marinated Fresh Vegetable Salad

2 cups sliced celery

2 cups thinly sliced cauliflower

2 cups thinly sliced carrots

2 cups sliced cucumber

1 medium onion, thinly sliced

Dressing

3/4 c olive oil

1/2 c 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 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. I usually end up chopping up more veggies than called for and just add about 2 TBSP of Italian dressing to the dressing recipe provided.