Submitted by Beth Mayfield
Broccoli (one tree)
Cauliflower (1/3 of a head)
Celery (4 pieces)
Zucchini or Yellow Squash (two small or 1 large)
Tomatoes (3 vine-ripened)
Olives, small black pitted olives (1 can – 6 oz. dry weight)
Cut vegetables in small chunks. Add tomatoes, olives, and one bottle of Zesty Italian Dressing (or just enough dressing to cover your vegetables, if making a small salad). Cover the salad with plastic wrap and refrigerate for a generous amount of time. Start your salad at lunch and serve it at dinnertime.
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