Marinated Summer Vegetable Salad (Low Fat) - cooking recipe

Ingredients

Salad
3 cups fresh broccoli florets
3 cups fresh cauliflower florets (1/2 a head)
1 red onion, cut in 3/4 inch dice
1 1/2 cups carrots, slices (I use the pre-sliced, bagged, wavy cut ones found in the produce or salad section at the grocery st)
1 green bell pepper, cut into 3/4 inch dice
1 English cucumber, sliced into 1/2 inch slices
1 (5 3/4 ounce) can large black olives
1 cup grape tomatoes
MARINADE
1 cup low fat or fat free bottled Italian Dressing
1/2 cup white wine vinegar
1/2 cup water
1/4 cup Splenda Sugar Blend for Baking (sugar substitute)
1 1/2 teaspoons celery seeds

Preparation

In a large bowl, combine all vegetables.
Mix ingredients for marinade and pour over the vegetables, mixing until vegetables are well coated.
Marinate in refrigerator until serving.