2 c. carrots, sliced thin
2 c. celery, sliced thin diagonally
2 c. cucumbers, pared, quartered lengthwise & sliced diagonally
2 c. cauliflower, sliced thin
1 Bermuda onion, sliced thin
1 pt. cherry tomatoes, washed & stemmed
1/2 c. white vinegar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. chopped parsley
1 c. salad or olive oil
1/4 tsp. pepper
1 clove garlic, crushed

Combine vinegar, oil, and seasonings in a jar and shake well. Chill and shake again. In a large bowl, layer all the vegetables. Refrigerate, covered, until well chilled, several hours. To serve, add dressing, shaking first, and toss gently to mix well. Sprinkle with 1/4 cup chopped parsley. The salad is very pretty in a straight sided glass bowl.