I always dread summer coming to an end – but one thing I do love about this time of year is all the delicious fresh vegetables! This salad is a great way to use up that abundance of fresh veggies. It is so easy to throw together, and is a great side dish to any meal!
Marinated Italian Salad:
4 cups fresh broccoli florets
3 cups fresh cauliflower
1/2 pound sliced fresh mushrooms
2 cups sliced fresh cucumber
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
shredded parmesan cheese
In a large serving bowl, combine the broccoli, cauliflower, mushrooms, and cucumber. In a small bowl, combine dressing and dressing mix; drizzle over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, add tomatoes and olives and toss to coat. Top with shredded parmesan cheese.
Adapted from: Taste of Home