Garden Vegetable Coleslaw

INGREDIENTS

• 2 cups broccoli, cut into small florets (about 1 head)
• 1 cup celery (2 large stalks)
• 1 cup cherry tomatoes (about 20)
• 1 (16 ounce) bag coleslaw mix, with carrots
• ¼ cup vegetable oil
• ½ cup white vinegar
• 1 teaspoon Dijon mustard 
• 1 teaspoon garlic powder
• 1 teaspoon sugar (optional)

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds. 
2. Wash broccoli, celery, and tomatoes. Cut broccoli into small florets, cut celery into small pieces, and cut cherry tomatoes in half.
3. Add broccoli, celery, tomatoes, and coleslaw mix in a large mixing bowl.
4. In a small bowl, stir together oil, vinegar, mustard, garlic powder, and sugar. Pour dressing over salad and gently toss to coat. Allow to sit in refrigerator for an hour for flavors to blend. Serve.
5. Refrigerate leftovers within 2 hours.