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A colorful salad that keeps well in the refrigerator.

Marinated Vegetable Salad

6 cups broccoli florets
6 cups cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6-ounce) can pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup vegetable oil
1/4 cup white vinegar
  1. In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives.
  2. Whisk together in a small bowl the dressing mix, oil and vinegar; mixing well. Pour over salad and toss.
  3. Refrigerate for at least 3 hours.

Makes 20 servings.

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