Marinated Vegetable Salad - cooking recipe

Ingredients

1 head cauliflower
1 head broccoli
5 sliced carrots
2 sliced stalks celery
1 can black olives
2 large tomatoes, diced
1 (8 oz.) bottle Italian salad dressing

Preparation

Cut up cauliflower and broccoli into flowerettes. Add remaining vegetables. Toss with Italian salad dressing.
Add herbs, such as parsley and mint, if desired.
Chill several hours or overnight.
This keeps well for 5 days.
(To make a luncheon main course, add tuna or cooked chicken or turkey to the salad.) Serves 6 to 8.