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.
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INGREDIENTS
Nutrition- 6cups broccoli florets
- 6cups cauliflower florets
- 2
- 1⁄2
- 2
- 1(1 ounce) envelope ranch dressing mix
- 2⁄3cup canola oil
- 1⁄4cup vinegar
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DIRECTIONS
- In a large bowl, toss the broccoli, cauliflower, tomatoes, onion, and olives.
- In a jar with a tight-fitting lid, combine dressing mix, oil, and vinegar; shake well.
- Pour over salad and toss.
- Refrigerate for at least three hours.
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