Party Salad - cooking recipe

Ingredients

1 (16 oz.) can cut green beans, drained
1 (16 oz.) can sliced carrots, drained
1 c. celery slices
1 (6 oz.) can water chestnuts, drained and cut into halves
1/2 c. pitted ripe olive slices
1 (8 oz.) bottle Kraft Italian dressing
2 qt. torn assorted greens

Preparation

Pour dressing over combined vegetables.
Cover and marinate in dressing in refrigerator several hours or overnight.
Drain, reserving marinade.
Combine vegetables and greens; toss lightly. Serve with reserved marinade.
Makes 8 to 10 servings.