Vegetable Salad - cooking recipe

Ingredients

1 cauliflower, cut into flowerets
1 lb. broccoli, cut into flowerets
1 bunch green onions, coarsely chopped
4 stalks celery, sliced
1 (10 oz.) pkg. frozen English peas, thawed
1 (2 oz.) jar diced pimiento, drained
1 (8 oz.) bottle Ranch style salad dressing

Preparation

Combine all ingredients in a large bowl, tossing to coat. Cover and refrigerate 8 hours.
Yield:
6 cups.