Jefferson County Recipe of the Day: Marinated Italian Salad

Marinated Italian Salad – An excellent picnic food because it doesn’t have mayonnaise-based dressing.

Marinated Italian Salad


4 cups fresh broccoli
3 cups fresh cauliflower
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 small can sliced water chestnuts, drained
1 bottle Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 medium-sized can sliced ripe olives, drained


~In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions, and water chestnuts.

~In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. Cover and refrigerate overnight.

~Just before serving, add tomatoes and olives.

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