Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.
- 2 cups cauliflowerets
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 1 to 1-1/2 cups Italian salad dressing
- In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Crunchy Vegetable Salad in Taste of Home February/March 1993, p15
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