Italian Vegetable Salad - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen broccoli spears
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) can ripe olives, drained and sliced
1/2 lb. fresh mushrooms, sliced
1 pt. cherry tomatoes, halved
1 medium size green pepper, thinly sliced
1 medium onion, coarsely chopped
2 c. sliced celery
1 (8 oz.) bottle Italian salad dressing

Preparation

Cook broccoli according to package directions, omitting salt. Drain well. Cut spears in half crosswise.