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Marinated Vegetable Salad

A D-Ahead A colorful presentation.
Servings 20 cups
Prep Time

Ingredients

  • 4 cups cauliflower buds
  • 4 cups broccoli buds
  • 2 yellow bell peppers cut into julienne strips
  • 8 ribs celery sliced diagonally (5 cups)
  • 1 medium red onion thinly sliced and quartered (1 1/2 cups)
  • 2 (1 1/2 onions cut into rings (1 1/2 cups)
  • 2 (8 ounce) cans sliced water chestnuts drained
  • 1 1/2 cups zesty Italian salad dressing
  • 1 teaspoon Minced Garlic

Instructions

  1. Cut florets into bite-size pieces if necessary. In large bowl, combine vegetables and water chestnuts. Combine dressing and garlic, pour over vegetables; toss gently. Refrigerate, covered, several hours or overnight. May be prepared 2-3 days before serving.