Marinated Garden Salad

• 1 whole Sweet Bell Pepper, Sliced Thin
• 2 stalks Celery, Diced Small
• 1 whole Cucumber, Peeled, Diced Small
• 2 cups Cherry Tomatoes
• 1/2 cups Carrots, Shredded
• 1 cup Snap Peas, Cut In Half
• 1/4 cups Purple Onion, Sliced Thin
• 5 whole Basil Leaves, Sliced Thin
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Tablespoons Red Wine Vinegar
• 1 pinch Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Fresh Thyme

1. In a bowl, add bell pepper, celery, cucumber, cherry tomatoes, carrots, snap peas, onion and basil leaves. Mix until incorporated.
2. In a small bowl, add olive oil, vinegar, salt, pepper, Dijon mustard and thyme. Mix until incorporated. Pour dressing over salad; mix well.
3. Cover the salad and store in the refrigerator for 1 hour, up to one day. The longer it marinates, the more flavor it will have.

sweet bell pepper, stalks celery, cucumber, tomatoes, carrots, ubc, basil, olive oil, red wine vinegar, salt, black pepper, dijon mustard, fresh thyme

Taken from tastykitchen.com/recipes/sidedishes/vegetables/marinated-garden-salad/ (may not work)