Crunchy Vegetable Salad - cooking recipe

Ingredients

1 small bunch broccoli
1/2 medium head cauliflower
2 c. sliced carrots
2 c. sliced cucumber
1 c. low calorie Italian dressing

Preparation

Cut broccoli and cauliflower into small florets (approximately 2 cups each). In large bowl, toss all ingredients to mix. Serve at once or cover and refrigerate several hours. Can be kept 3 to 4 days in refrigerator. (Low calorie, 99 per cup.) Serves 8.