|Broccoli flowerets||2 Cup (32 tbs)|
|Cauliflower flowerets||1 1⁄2 Cup (24 tbs)|
|Cherry tomato halves||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dijon mustard||1 Teaspoon|
|Dried parsley flakes||1⁄2 Teaspoon|
Cook broccoli and cauliflower, covered, in a small amount of boiling water 3 minutes.
Drain well, place in a shallow 1-quart dish.
Add cherry tomatoes and onion, set aside.
Combine vinegar and remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour dressing over vegetables, tossing gently to coat.
Cover and chill 2 hours, stirring occasionally.