Chunky Vegetable Salad

Ingredients

• Dressing:
• 2 tablespoons red wine vinegar
• 1 tablespoon white wine vinegar
• 1 clove garlic, finely minced
• 1 teaspoon Italian seasoning
• 2 teaspoons chopped fresh parsley
• Pinch of crushed red pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon ground mustard
• 1/3 cup plus 1 Tbsp. olive oil
• Salt and pepper
• Salad:
• 2 large carrots, cut into 1/2-inch slices on the diagonal
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 yellow bell pepper, seeded and cut into large dice
• 1 red onion, cut into thin wedges
• 2 cups cherry tomatoes

Preparation

1. 1. Bring a large pot of water to a boil. Make dressing: In a bowl, whisk together all ingredients except oil, salt and pepper. Whisking constantly, slowly drizzle in oil. Season with salt and pepper.
2. 2. Make salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.
3. 3. In a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Cover and chill for at least 30 minutes. Toss again just before serving.