 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I have taken this to so many potlucks, cook-outs, and family to-dos. Always a favorite. I usually make it in the morning and let marinate for 8 hours. Then it is ready for the evening meal. 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 |
Directions:
1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid; shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon.
7. Add salt and pepper to taste.
|
|