Yield: 1 servings
| Measure | 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 |
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