• 2 cups fresh raw broccoli flowerets, no stems
  • 2 cups fresh raw cauliflower flowerets, no stems
  • 1 cup fresh celery hearts, sliced
  • 1 cup fresh parsley, snipped, no stems
  • 8 ounces fresh mushrooms, sliced
  • 1 tin black olives, pitted and sliced (drained weight 6 ounces)
  • 1 tin water chestnuts, sliced (drained weight 5 ounces)
  • 2 package Italian salad dressing mix or Monticello French Dressing (page 149)
  • Directions

    Wash and drain broccoli and cauliflower. Place all ingredients except broccoli and parsley in a glass container such as a 9x13-inch pyrex dish. Use 1 package dry salad dressing mix sprinkled over the mixture. Use the other package of salad dressing mix; make according to directions on package. Pour over the mixture. Marinate at least 6 hours. Leave broccoli and parsley to be added just before serving. If marinated for a long period in a dressing with vinegar, green vegetables will turn gray.

    Serves 8

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