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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I created this salad when I needed a crowd-pleaser for an event at a community charity drive and it was a huge success. I have been asked repeatedly for the recipe and asked to please make this at least six events this year. This salad keeps very well if you keep it refrigerated. Ingredients:
2 cups fresh baby carrots, quartered lengthwise |
1-3/4 cups thinly sliced radishes |
2 celery ribs, sliced |
1 small head cauliflower, broken into florets |
1 bunch broccoli, cut into florets |
6 large fresh mushrooms, thinly sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 package italian salad dressing mix |
1/3 cup water |
1/3 cup white vinegar |
1/3 cup olive oil |
1 package (9 ounces) hearts of romaine salad mix |
pepperoncini, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours.
2. Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired. Yield: 16 servings.
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