Ingredients
6 cups fresh broccoli florets6 cups fresh cauliflowerets2 cups cherry tomatoes, halved1 large red onion, sliced1 can (6 ounces) pitted ripe olives, drained and sliced1 envelope ranch salad dressing mix2/3 cup canola oil1/4 cup vinegar
Preparation
In a large bowl, combine 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; toss to coat. Refrigerate for at least 3 hours.
