Recipe contributed by Company's Coming Salads by Jean Pare
This serves not only as a salad but also as an appetizer. Quantities are approximate and can be varied as can the vegetables.
Small cauliflower 1
Broccoli, flower ends 3 cups (750ml)
Cherry tomatoes 2 cups (500ml)
Celery, cut in sticks 2 cups (500ml)
Carrots, cut in sticks 3
Mushrooms, fresh or canned 2 cups (500ml)
green pepper, cut strips or rings 1
Italian dressing 1 cup (250 ml)
Divide cauliflower into bite size pieces. Do the same with broccoli
leaving some stem. Add tomatoes whole. Add celery and carrots. Add
mushroom and green pepper. Place into container with tight fitting
cover. Pour Italian dressing over all. Put cover on. Shake to distribute
dressing. Chill overnight turning container occasionally. Drain, Serve
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