Marinated Vegetable Salad (6)

Salad
1 Cups celery, sliced
1 Cups cauliflower, thinly sliced
1 Cups cherry tomatoes, halved
1 Cups carrots, thinly sliced
1 Cups cucumber, sliced
1/2 Medium onion, thinly sliced & separated into rings
Dressing
3/8 Cup olive oil
1/4 Cup fresh parsley,. minced
1 1/2 Tablespoons white wine vinegar
1 Garlic clove, minced
1/2 Teaspoon salt
1/2 Teaspoon ground mustard
1/4 Teaspoon 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 for at least 2 hours or overnight. Serve with a slotted spoon.