Marinated Vegetable Salad

By tbarg

Paula Dean's

Ingredients

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 Tbsp. Italian seasoning
• 1 Tbsp. Dijon mustard
• 1 Tbsp. minced garlic
• 3/4 tsp. salt
• 1/2 tsp. sugar
• 1/2 tsp. ground black pepper
• 3 cups cauliflower florets
• 2 cups cherry or grape tomatoes, halved
• 1 cup bottled cherry peppers, halved
• 3 medium zucchini, cut into bite-sized pieces
• 3 carrots, peeled and cut into bite-sized pieces
• 1 small onion, thinly sliced

Preparation

Step 1

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper.
Combine the cauliflower, tomatoes, cherry peppers, zucchini, carrots and onion. Pour the dressing over the vegetables and toss gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.