Italian Vegetable Salad

• Vegetarian
• Gluten free

• Produce

  • 3 Carrots
  • 3 cups Cauliflower florets
  • 2 cups Cherry tomatoes
  • 1 tbsp Garlic
  • 2 Green peppers
  • 1 bunch Parsley
  • 1 Red onion, small
  • 3 Zucchini, medium

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tbsp Italian seasoning
  • 3/4 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup White wine vinegar

• Dairy

  • 1 block Provolone cheese

Found on stuckonsweet.com

Description

Ingredients

• ½ cup olive oil
• ¼ cup white wine vinegar
• 1 tablespoon Italian seasoning
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon ground black pepper
• 3 cups cauliflower florets
• 2 cups cherry tomatoes, sliced in half
• 2 green peppers, diced
• 3 medium zucchini, cut into bite-size pieces
• 3 carrots, peeled and cut into bite-size pieces
• 1 small red onion, diced
• 1 block provolone cheese, finely diced
• bunch of parsley, chopped

Directions

• In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, green peppers, zucchini, carrots, onion and cheese.
• Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Before serving add fresh parsley.