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Italian Vegetable Salad Recipe

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This recipe for Italian Vegetable Salad, by , is from Fisher Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diana Noirot

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflower (1 small head), cut into bite sized pieces
4 plum tomatoes, chopped (or grape tomatoes)
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots (or baby carrots)
2 (2 1/4 oz.) cans black ripe olives, sliced and drained
1/2 cup pimiento-stuffed green olives, sliced
1 (8 oz) bottle Italian salad dressing
1 (8 oz) bottle creamy Italian salad dressing
2 cups (8 oz) shredded mozzarella cheese

Directions:
Directions:
In a large salad bowl, combine the first 8 ingredients. Combine salad dressings; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.

 

 

 

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