Italian vegetable salad is nutritious combination. To make it a main dish, I’ll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend.

Ingredients

5 cups fresh broccoli florets (1 large bunch)

5 cups fresh cauliflowerets (1 small head)

4 plum tomatoes, chopped

1 medium cucumber, peeled and sliced

1 medium sweet onion, thinly sliced

1 cup sliced fresh carrots

2 cans (2-1/4 ounces each) sliced ripe olives,

drained

1/2 cup pimiento-stuffed olives

1 bottle (8 ounces) Italian salad dressing

1 bottle (8 ounces) creamy Italian salad

dressing

2 cups (8 ounces) shredded part-skim

mozzarella cheese

Method

1 In a large salad bowl, combine the first eight ingredients. 

Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. 

Stir in cheese just before serving. Yield: 14 servings.