BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 13 2013

Grad Party - Make Ahead Marinated Salad

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    4 cups fresh cauliflowerets
    4 cups fresh broccoli florets
    1 medium red onion, halved and sliced
    1 can (8 ounces) sliced water chestnuts, drained
    1 can (6 ounces) pitted ripe olives, drained
    1 jar (4-1/2 ounces) sliced mushrooms, drained
    1 bottle (16 ounces) Olive Garden Signature Italian Dressing
In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight. Yield: 16 servings (3/4 cup each).