Colorful Vegetable Salad
6 cups broccoli florets
6 cups cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch dressing mix
2/3 cup vegetable oil
1/4 cup vinegar
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 3 hours. Yield: 20 servings.