Colorful Vegetable Salad
- 6 cups broccoli florets
- 6 cups cauliflowerets
- 2 cups cherry tomatoes, halved
- 1 large red onion, sliced
- 1 can sliced, ripe olives, drained
- 1 envelope ranch salad dressing mix
- 2/3 cup vegetable oil
- 1/4 cup vinegar
In a 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 at least 3 hours
Yield 20 servings.