recipe by Lori Ross
This salad is a cruising classic that our friends Ann and Ron Peterson used to make for the crew. It looks good, tastes great and uses all the leftovers from your vegetable drawer (or if you want, just buy already cut up dipping vegetables at the grocery store) in an unbelievably easy salad.
9 cups of mixed raw vegetables cut into bite sized pieces (broccoli, cauliflower, mushrooms, zucchini, summer squash, cucumber, cherry tomatoes, bell pepper, carrots, celery, radishes)
3 cups pitted olives (canned ripe olives, pitted calamata olives, green olives)
2 pkg. Good Season Italian Dressing (1 package dry and the second package prepared as a dressing with oil and vinegar)
Combine all vegetables in bowl. Sprinkle 1 package Good Seasons Italian Dressing mix and then prepare 1 package according to package directions (or use a 16 oz bottle of prepared Good seasons dressing). Mix well and marinate for 2-3 hours before serving.
Marinated antipasto salad:
Replace three cups of raw vegetables with 1 cup cubed mozzarella or provolone cheese and 1 cup cubed salami and 1 cup canned pepperocini peppers halved.
Three bean salad:
Replace raw vegetables with 3 cups of canned chickpeas or cannellini beans plus 3 cups red kidney beans plus 3 cups of blanched green or wax beans cut into bite sized pieces and continue with recipe.