Colorful Vegetable Salad

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.

• Ready In: 3 hrs 20 mins
• Serves: 20

Ingredients

• 6  cups broccoli florets
• 6  cups cauliflower florets
• 2  cups grape tomatoes, halved
• 1⁄2 large red onion, sliced thinly
• 2 (2 1/4ounce) cans sliced ripe olives, drained
• 1 (1 ounce) envelope  ranch dressing mix
• 2⁄3 cup canola oil
• 1⁄4 cup vinegar

Directions

1. In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
2. In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
3. Pour over salad and toss.
4. Refrigerate for at least three hours.