Crunchy vegetable salad

1 servings

Quantity Ingredient
2 cups Cauliflowerets
2 cups Broccoli florets
2 \N Carrots, thinly sliced
1 small Zucchini, sliced
1 small Red onion, sliced
1 \N To 1-1/2 cups Italian salad dressing

Combine vegetables in a large mixing bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time.

Yield: 4-6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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