| 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 |
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- 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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