1 sm. head broccoli
1 sm. head cauliflower
2 stalks celery
1 med. red pepper
1/4 lb. cherry tomatoes
2 green onions
1 (7 1/4 oz.) can pitted ripe olives, drained
2 tbsp. chopped parsley
2 tsp. salt
1/4 tsp. black pepper
1 (16 oz.) bottle prepared Italian dressing

Separate broccoli and cauliflower into flowerettes. Slice celery into 1/2 inch pieces. Cut red pepper into 1 inch squares. Halve cherry tomatoes. Cut green onions in 1 inch lengths.

In shallow 3 quart baking dish, combine vegetables, olives and parsley. Add salt and pepper to Italian dressing; shake to dissolve salt. Pour over vegetable mixture. Toss until well coated. Cover and refrigerate for at least 12 hours to blend flavors. Stir occasionally.