Marinated Rainbow Salad

Ingredients

½ cup (125 mL) extra virgin olive oil

¼ cup (60 mL) red wine vinegar

2 tsp (10 mL) Dijon mustard

1 tsp (5 mL) dried oregano

2 cups (500 mL) grape tomatoes, quartered

1 cup (250 mL) carrots, diced

1 cup (250 mL) yellow bell pepper, rough chop

1 cup (250 mL) cucumber, diced

1 cup (250 mL) cauliflower florets

1 quart (1 L) whole red lentils, cooked and drained

¼ cup (60 mL) fresh dill, minced

2 Tbsp (30 mL) flat leaf parsley, minced