Red Pepper Broccoli Salad - cooking recipe

Ingredients

2 bunches broccoli, trimmed (2 1/2 lb.)
2 (8 oz.) bottles reduced calorie Italian salad dressing
2 (8 oz.) cans whole water chestnuts, drained, rinsed and sliced
1 can large pitted olives (6 oz.), drained and sliced
1 sweet red pepper, cored and cubed

Preparation

Cut broccoli into small flowerets.
Combine dressing and all ingredients in plastic container.
Toss to coat.
Cover and refrigerate 24 hours, shaking occasionally to coat.
Serve cold or at room temperature.