- 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, separated into rings
- 3/4 cup olive or vegetable oil
- 1/2 cup minced fresh parsley
- 3 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 1 garlic clove, minced
- In a large serving bowl, combine the celery, cauliflower, tomatoes, carrots, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients. Pour over vegetables and toss gently. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.