Marinated Vegetable Salad
This salad has a nice mix of veggies and black olives and the dressing is wonderful! Make it the night before so the veggies marinate well.
|5 cups||broccoli florets|
|2||cucumbers, peeled, sliced|
|1||onion, thinly sliced|
|1||green bell pepper, thinly sliced|
|1||red bell pepper, thinly sliced|
|3||carrots, peeled, thinly sliced|
|5 ounces||sliced black olives|
|3/4 cup||parmesan cheese, grated|
|1 tablespoon||minced parsley|
|1 teaspoon||dried oregano|
|1 teaspoon||dried basil|
|1 (8-ounce) bottle||italian dressing|
|12 ounces||cherry tomatoes, halved|
|salt and pepper|
Combine all ingredients, except tomatoes, in large bowl.
Cover and refrigerate overnight, stirring occasionally.
Add tomatoes, season with salt and pepper and toss.