Marinated Vegetable Salad

1/8 cup olive oil
1/2 cup white wine vinegar
4 basil leaves, fresh, chopped
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. Splenda Blend
1/2 tsp. black pepper
3 cups cauliflower florets
2 cups cherry tomatoes, halved
1 cup cherry peppers, halved
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
3 medium carrots, peeled and cut into bite-size pieces
1 small mango, chopped
1. In a small bowl, whisk together the olive oil vinegar, basil, oregano, thyme, Dijon mustard, garlic, Splenda and pepper.
2. In a large bowl, combine the cauliflower, tomatoes, cherry peppers, bell peppers,carrots, onion and mango. Pour the dressing over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.
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