1/2 c. red wine vinegar & oil dressing
1 tbsp. Dijon mustard
1 c. broccoli flowerettes
1 c. sliced Kirby cucumbers, cut in half (pickle cucumbers)
1 yellow bell pepper, cut into strips
1 c. halved cherry tomatoes
3/4 c. diagonally sliced carrots
2 tbsp. chopped parsley

Mix dressing and mustard. Combine, cut up vegetables. Pour mixture over and sprinkle with chopped parsley. Cover and refrigerate 2 hours to marinated. Mix again before serving. Colorful and tasty! Approximately 8 servings.