Yield: 1 servings
|2 cups||Broccoli florets|
|2||Carrots, thinly sliced|
|1 small||Zucchini, sliced|
|1 small||Red onion, sliced|
|1||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