Marinated Italian Salad

• 4 cups fresh broccoli florets
• 3 cups fresh cauliflowerets
• 1/2 pound sliced fresh mushrooms
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 bottle (16 ounces) Italian salad dressing
• 1 envelope Italian salad dressing mix
• 1 pint cherry tomatoes, halved
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
2. Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

fresh broccoli florets, fresh cauliflowerets, mushrooms, celery, green onions, water chestnuts, italian salad dressing, italian salad dressing, cherry tomatoes, olives

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