1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
1/4 cup vinegar
2/3 cup canola oil
Instructions
In a large bowl, toss the broccoli, cauliflower, tomatoes,
onion and olives. In a har with a tight-fitting lid, combine
dressing mix, oil and vinegar; shake well. Pour over salad
and toss. Refrigerate for at least 3 hours 20 serving
3/4 cups 94 calories
Originally Submitted
2/24/2018
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You can add this Colorful Vegetable Salad recipe to your own private DesktopCookbook.