Crunchy Marinated Vegetables

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Ingredients
  

  • 1 small head broccoli separated into flowerets
  • 1 small head cauliflower separated into flowerets
  • 1 medium celery stalk sliced in 1/2 inch diagonally pieces
  • 1 medium red pepper cut in one inch squares.
  • 1/4 lb. red cherry tomatoes halved
  • 2 green onions cut in 1 inch lengths (Phil uses more)
  • 1 can 7 1/4 oz. pitted ripe olives, drained
  • 2 T. chopped parsley
  • 2 t. salt
  • 1/4 t. cracked pepper
  • 1 bottle 16 oz. prepared Italian dressing

Instructions
 

  • In shallow 3 quart glass salad bowl, combine vegetables, olives, and parsley.
  • Add salt and pepper to bottle of dressing; shake to dissolve salt.
  • Pour over vegetable mixture; toss until well coated.
  • Cover and refrigerate at least 12 hours to blend flavors: stir occasionally.