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Ingredients
Scale
- 3 cups cauliflower florets, chopped small
- 1½ cups cherry or grape tomatoes, assorted colors, halved
- 1 cup broccoli florets, chopped small
- 1 cup sweet yellow onion, thinly sliced
- ¾ cup cucumber, unpeeled and chopped
- 2 medium carrots, peeled and sliced into ¼-inch rounds (about 1 cup sliced)
- 2 ribs celery, halved lengthwise and thinly sliced
- 1 medium red bell pepper, chopped
- ½ cup vegetable oil
- ½ cup white wine vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic, minced or pressed
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Chop all vegetables into uniform sizes for even marinade distribution.
- Combine dressing ingredients in a jar or bowl and blend well.
- Place all prepared vegetables in a large bowl and pour dressing over them.
- Toss the vegetables to ensure they are thoroughly coated in the marinade.
- Cover and refrigerate for at least 4 hours or ideally overnight.
Notes
Marinate the salad overnight for the best flavor.
Taste before serving to adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Refrigeration
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 3
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0