Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped cucumber
• 1/2 cup sliced stuffed green olives
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup cranberry sauce, chunky or jellied
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and ground black pepper

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Instructions

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. Pour mixture over vegetables and toss to combine.