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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota Ingredients:
5 cups fresh broccoli florets (1 large bunch) |
5 cups fresh cauliflowerets (1 small head) |
4 plum tomatoes, chopped |
1 medium cucumber, peeled and sliced |
1 medium sweet onion, thinly sliced |
1 cup sliced fresh carrots |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1/2 cup pimiento-stuffed olives |
1 bottle (8 ounces) italian salad dressing |
1 bottle (8 ounces) creamy italian salad dressing |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving. Yield: 14 servings.
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