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A colorful salad that keeps well in the refrigerator.

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.