https://www.foodtownmarket.com/Recipes/Detail/4224/
Yield: 20 servings
6 | cups | broccoli florets | |
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6 | cups | cauliflowerets | |
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2 | cups | cherry tomatoes, halved | |
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1 | large red onion, sliced | ||
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1 | can | (6 oz.) pitted ripe olives, drained and sliced | |
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1 | envelope | ranch salad dressing mix | |
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2/3 | cup | vegetable oil | |
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1/4 | cup | vinegar | |
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In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours.
Please note that some ingredients and brands may not be available in every store.
https://www.foodtownmarket.com/Recipes/Detail/4224/
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