Ingredients
4 cups fresh broccoli florets3 cups fresh cauliflowerets1/2 pound sliced fresh mushrooms2 celery ribs, chopped4 green onions, thinly sliced1 can (8 ounces) sliced water chestnuts, drained1 bottle (16 ounces) Italian salad dressing1 envelope Italian salad dressing mix1 pint cherry tomatoes, halved1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
