Shelly's Recipe

ITALIAN VEGETABLE SALAD

Category: Salad

5 cups fresh broccoli florets (1 large bunch)
5 cups fresh cauliflowerets (1 small head)
4 plum tomatoes, chopped
1 medium cucumber, peeled and sliced
1 medium sweet onion, thinly sliced
1 cup sliced fresh carrots
2 cans (2-1/4 oz each) sliced ripe olives, drained
1/2 cup pimiento-stuffed olives
1 bottle (8 oz) Italian salad dressing
1 bottle (8 oz) creamy Italian salad dressing
2 cups (8 oz) shredded part-skim mozzarella cheese

In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving. Serves 14