Crunchy vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cauliflowerets |
| 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 | |
Directions
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