Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette

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1 cup broccoli florets

1 cup cauliflower florets

1 cup chopped carrots

1 cup chopped celery

1 cup chopped cucumber

1/2 cup sliced stuffed green olives

2 tablespoons chopped fresh parsley leaves

1/2 cup cranberry sauce, chunky or jellied

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and ground black pepper