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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.











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