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Italian Vegetable Salad

 Italian Vegetable Salad
Even our two small children eat their vegetables when I serve this colorful nutritious combination. To make it a main dish, I'll stir pepperoni slices and cooked cooled pasta into the crunchy, creamy blend. -Debbie Laubach, La Prairie, Minnesota
14 ServingsPrep: 20 min. + chilling


  • 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


  • 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.