Vegetable Salad Platter

This is a compliment to any buffet table and very light on calories.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  head cauliflower
• 20 -30  cherry tomatoes
• 1  bunch broccoli, with steams
• 3 -4  carrots, cut in small strips (or baby carrots)
• 1  bunch green onion
• 2  stalks celery
• 2 (10 ounce) cans button mushrooms
• 1 (8 ounce) bottle  Italian dressing

Directions

1. Prepare all vegetables, cutting into bite-sized pieces.
2. Cherry tomatoes should be left whole.
3. Put all ingredients in a plastic bag or bowl. Pour dressing over to cover all vegetables. Marinate and refrigerate for 24 hours, turning occasionally.
4. Drain thoroughly before serving on a platter.