Colorful Vegetable Salad - cooking recipe

Ingredients

6 cups broccoli florets
6 cups cauliflower florets
2 cups grape tomatoes, halved
1/2 large red onion, sliced thinly
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 (1 ounce) envelope ranch dressing mix
2/3 cup canola oil
1/4 cup vinegar

Preparation

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
Pour over salad and toss.
Refrigerate for at least three hours.