Colorful Vegetable Salad

This is my favorite salad to make for family gatherings and potlucks. It's very easy and so much healthier than potato salad. It can be made ahead--in fact, it's at its best after about 12-24 hours of marinating. It keeps well in the fridge for about 2-4 days before it starts to deteriorate in quality. Prep time is estimated; you can buy pre-washed broccoli florets and cauliflowerettes to speed preparation. Cooking time is minimum marinating time.

• Ready In: 3 hrs 30 mins
• Serves: 20
• Yields: 3/4 cup servings

Ingredients

• 6  cups broccoli florets, cut into bite-sized pieces
• 6  cups cauliflower florets, cut into bite sized pieces
• 2  cups cherry tomatoes, halved
• 1  large red onion, thinly sliced
• 1 (6 ounce) can  sliced  olives, drained
• 1  cup  Italian dressing
• 1⁄4 cup  grated parmesan cheese

Directions

1. In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes.
2. In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix.
3. Refrigerate 3-24 hours before serving.