Colorful Vegetable Salad
6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar
In a large bowl, combine 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; toss to coat. Refrigerate for at least 3 hours. Yield: 20 servings
6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar
In a large bowl, combine 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; toss to coat. Refrigerate for at least 3 hours. Yield: 20 servings
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Another Great Group of *~ Beth ~*
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