Colorful Vegetable Salad 2 Recipe

  • 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
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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