Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette

Ingredients

• 1 cup broccoli florets 
• 1 cup carrots chopped
• 1 cup cauliflower florets 
• 1 cup celery chopped
• 1 cup cucumber chopped
• 1 teaspoon dijon mustard 
• 2 tablespoons parsley leaves fresh chopped
• 4 servings salt and ground pepper black
• 2 tablespoons olive oil 
• 0.5 cup stuffed olives green sliced
• 1 tablespoon red wine vinegar 
• 0.5 cup cranberry sauce 

Equipment

• bowl
• whisk

Directions

1. In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
2. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper.
3. Pour mixture over vegetables and toss to combine.