| | Directions | | In large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight fitting lid, combine dressing mix, oil and vinegar, shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield is 20 servings, so may want to consider halving the recipe. |
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| Ingredients | | - |  | 6 cups broccoli florets |
| - | | 6 cups cauliflowerets |
| - | | 2 cups cherry tomatoes, halved |
| - | | 1 red onion, sliced (large) |
| - | | 1 can pitted ripe olives, drained and sliced (6 ounce can) |
| - | | 1 packet ranch salad dressing mix |
| - | | 2/3 cup oil |
| - | | 1/4 cup vinegar |
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