Mixed Vegetable Marinade
|Cauliflower||1 Medium, cut up|
|Carrots||4 Medium, pared and cut in 2-inch strips|
|Canned wax beans||1 Pound, drained (1 Can)|
|Canned whole green beans||1 Pound, drained (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Italian dressing||8 Ounce (1 Bottle, Regular)|
|Pitted ripe olives||12 Medium|
Cook cauliflower and carrots in boiling water (with salt added) in a Dutch oven for 5 minutes or until tender-crisp.
Plunge into ice water, drain well.
Combine cooled vegetables, wax beans, green beans, celery, onion, salad dressing, and olives in a bowl.
Toss gently to mix.
Cover, refrigerate overnight.
Vegetables can be stored up to 5 days in refrigerator.