Raw Vegetable Salad

1: Prepare the zoodles, mushrooms, cauliflower, cherry tomatoes, red onions, beets, garbanzo beans, and broccoli by washing and cutting them as needed.

2: In a small bowl, whisk together the evoo, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.

3: Toss the prepared vegetables in a large bowl with the mustard vinaigrette until well coated.

4: Serve immediately or chill in the refrigerator for a short while before serving.