• 1head cauliflower
• 1bunch broccoli, with stems
• 3stalks celery
• 6medium carrots, cut in strips
• 1 ¹⁄₂cups cherry tomatoes (or basket)
• 5green onions
• 1(10 ounce) can whole mushrooms, drained
• 1(14 ounce) can pitted black olives, drained (I use less)
• 1(14 ounce) can miniature corn cobs, drained
• 1(8 ounce) can water chestnuts, drained
• 1green pepper, cut into bite size pieces
• 1(8 ounce) bottle Italian dressing (I use Kraft)

Directions

Break or cut vegetables into bite size pieces and place in large bowl.

Pour dressing over vegetables, mix and refrigerate overnight.

Stir occasionally.