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ITALIAN VEGETABLE SALAD 
1 sm. bunch broccoli
1 sm. head cauliflower
1 1/2 c. sliced carrots
1 c. sliced celery
8 oz. fresh mushrooms, sliced
1 pt. cherry tomatoes
2 zucchini, sliced thin
1 can ripe olives, sliced
1 c. Italian salad dressing
1 c. mayonnaise
1/4 c. chili sauce
2 tbsp. lemon juice
2 tsp. dill weed
1/2 tsp. salt

Break broccoli and cauliflower into bite sized pieces. Combine with remaining vegetables. Pour Italian dressing over vegetables. Cover and refrigerate 8 hours or overnight.

Just before serving, drain vegetables. Combine salad dressing, lemon juice, chili sauce, dill weed and salt. Mix well and toss thoroughly. Makes 12 to 14 servings.

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