Italian Vegetable Salad

I can't believe I haven't posted this recipe yet, although you can now find it in the Master List. Maybe it is because I am used to eating it at Heather's house rather than preparing it myself. This recipe comes from Heather and is one of my favorite recipes of hers (and of course can be found in the cookbook). It is well worth all the prep work. Eating it reminds me of all the fun times we ate dinner at her house. My kids even like it.



Italian Vegetable Salad

5 c. fresh broccoli florets (I break into bite-sized pieces)
5 c. fresh cauliflower florets (I break into bite-sized pieces)
1-8 oz. bottle of Italian salad dressing
1-8 oz. bottle of Creamy Italian salad dressing
1 med. cucumber, peeled and cut into bite-sized chunks
4 plum tomatoes, diced
1 c. carrots, peeled and cut into bite-sized pieces
1 med. onion thinly sliced (I use red onion finely chopped in the food processor)
2 c. shredded mozzarella cheese
2 sm. cans of sliced black olives, drained
½ c. sliced green olives, drained

Mix all ingredients, changing or omitting any ingredients as desired. Cover and refrigerate.