Raw Vegetable Marinade

• 1/2 head cauliflower
• 2 carrots, sliced thin
• 2 ribs celery
• 2 to 3 Italian tomatoes
• 8 oz. jar Kraft Zesty Italian dressing
• 1/2 bunch broccoli
• red or sweet onion
• black olives (10 to 12)
• 1/3 c. water

1. Day before using in large mixing bowl with lid, chop broccoli and cauliflower flowerets into bite size pieces.
2. Slice carrots very thin.
3. Thick slice the red or sweet onion; cut across slices to make small chunks.
4. Slice celery ribs and black olives.
5. Add Italian dressing, rinsing bottle with water and add to vegetables. Stir until well mixed.
6. Refrigerate, stirring occasionally.
7. Two to three hours before serving, chop into chunks the Italian tomatoes and add to vegetables, stirring well.
8. This keeps well for several days.

cauliflower, carrots, celery, italian tomatoes, italian dressing, broccoli, red, black olives, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466764 (may not work)