Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
Ingredients
- 5 cups fresh broccoli florets (1 large bunch)
- 5 cups fresh cauliflowerets (1 small head)
- 4 plum tomatoes, chopped
- 1 medium cucumber, peeled and sliced
- 1 medium sweet onion, thinly sliced
- 1 cup sliced fresh carrots
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup pimiento-stuffed olives
- 1 bottle (8 ounces) Italian salad dressing
- 1 bottle (8 ounces) creamy Italian salad dressing
- 2 cups shredded part-skim mozzarella cheese
Directions
- In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
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