All-Time Antipasto Salad

• 2 bunches fresh broccoli (about 2 lb.)
• 6 carrots, pared
• 7 ribs celery
• 1 large red bell pepper
• 1 lb. small button mushrooms
• 1 (14 oz.) can artichoke hearts, rinsed, drained and halved
• 1 (6 oz.) can pitted black olives, drained
• 2 c. lite Italian salad dressing
• 1 tsp. Italian herb seasoning
• 2 Tbsp. granulated sugar
• 2 tsp. Dijon-style mustard
• 1 tsp. seasoned pepper
• 1/4 tsp. garlic powder

1. Separate broccoli into florets.
2. Peel stems and cut into 1-inch pieces.
3. Blanch broccoli, then refresh in cold water.
4. Cut carrots, celery and bell pepper into 1 1/2-inch sticks.
5. Wipe mushrooms to clean; cut off ends of stems, if necessary.
6. In a large plastic container, combine broccoli, carrots, celery, bell pepper, mushrooms, artichokes and olives.
7. Mix well.
8. In a blender or food processor, combine Italian salad dressing, herb seasoning, sugar, mustard, seasoned pepper and garlic powder.
9. Blend until smooth.
10. Pour dressing over broccoli mixture.
11. Cover and refrigerate overnight, turning and shaking from time to time. Serve in a pretty glass or wooden bowl.
12. Yield:
13. 10 to 12 servings.

broccoli, carrots, celery, red bell pepper, button mushrooms, black olives, lite italian salad dressing, italian herb seasoning, sugar, mustard, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287586 (may not work)