Marinated Vegetable Salad

This may be used as a salad or a relish. Yes, "it's a lovely relish dish!"

MARINATED VEGETABLE SALAD
½ lb. small fresh mushrooms, washed
1 pint cherry tomatoes, washed and cut in half
1 head cauliflower, washed and broken into florets
1 head broccoli, washed and broken into florets
1 can black olives, drained
1 bottle Kraft Zesty Italian salad dressing
1 envelope dry Italian salad dressing mix

In a large bowl, mix together all vegetables. Shake salad dressing mix over the top, then add the bottle of Kraft dressing. Stir gently to mix well, cover, put in the fridge and let marinate at least 4 hours, stirring every now and then to turn vegetables in the marinade. Serves 7-8 as a salad.

Mom sez, "Put the mushrooms in the bottom so they can really soak up the marinade."

I also like to add a container of marinated artichoke hearts (drained) just before serving, but it isn't necessary. IT'S JUST SUPER GOOD!

Contributor: Karin Buck