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