|Cherry tomatoes||1 Pint (1 Basket)|
|Broccoli stems||1 Bunch (100 gm)|
|Carrots||4 , cut in strips|
|Green onions||1 Bunch (100 gm), chopped|
|Celery stalks||3 , chopped|
|Whole mushrooms||2 Can (20 oz)|
|Bottled italian dressing||8 Ounce (Use 1 Bottle)|
1. Cut the vegetables into bite-sized pieces except the tomatoes; leave them whole.
2. In a plastic bag, place the vegetables and pour the dressing over it; turn the bag to mix.
3. Place the bag of salad in the refrigerator for 24 hours; turn often.
4. Just before serving, drain the vegetables.
5. Serve immediately.