Recipe by wife2abadge
Slightly adapted from Taste of Home. I made this on Christmas Eve and it was still crunchy and good four days later. It is best eaten the same day or the next though. The original recipe called for an entire red onion, but I thought that looked like way too much onion. It also called for 6 oz olives, but I put in a bit less. Cooking time is actually chilling time.
Top Review by jonesies
A delightful, light veggie salad. I love the taste of the oil/vinegar/ranch dressing. Even the teenagers in the house ate it, and that's saying a lot! I halved the recipe and made extra dressing "just in case". No doubt we'll be making this one again. Thanks for posting!
- 6 cups broccoli florets
- 6 cups cauliflower florets
- 2 cups grape tomatoes, halved
- 1⁄2 large red onion, sliced thinly
- 2 (2 1/4 ounce) cans sliced ripe olives, drained
- 1 (1 ounce) envelope ranch dressing mix
- 2⁄3 cup canola oil
- 1⁄4 cup vinegar