Colorful Vegetable Salad - cooking recipe

Ingredients

6 cups broccoli florets, cut into bite-sized pieces
6 cups cauliflower florets, cut into bite sized pieces
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6 ounce) can sliced olives, drained
1 cup Italian dressing
1/4 cup grated parmesan cheese

Preparation

In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
Refrigerate 3-24 hours before serving.