Italian Veggie Salad

• 2 cups fresh baby carrots, quartered lengthwise
• 1-3/4 cups thinly sliced radishes
• 2 celery ribs, sliced
• 1 small head cauliflower, broken into florets
• 1 bunch broccoli, cut into florets
• 6 large fresh mushrooms, thinly sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 package Italian salad dressing mix
• 1/3 cup water
• 1/3 cup white vinegar
• 1/3 cup olive oil
• 1 package (9 ounces) hearts of romaine salad mix
• Pepperoncini, optional

1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours.
2. Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.

fresh baby carrots, radishes, celery, head cauliflower, broccoli, fresh mushrooms, olives, italian salad dressing, water, white vinegar, olive oil, hearts of romaine salad mix, pepperoncini

Taken from www.tasteofhome.com/recipes/italian-veggie-salad/ (may not work)