2 c. cherry tomatoes
2 (8 oz.) cans water chestnuts, drained & sliced
4 c. cauliflower, cut into sm. florets
4 c. broccoli, cut into sm. florets
1/2 c. finely chopped onions
1 c. sliced carrots
1 c. sliced celery
3 c. sliced fresh mushrooms
1/2 c. sliced green pepper
1 c. black olives
2 (8 oz.) bottles Italian dressing

Combine vegetables in a very large bowl. Pour dressing over vegetables. Cover and marinate overnight.

Tip: (Start with one bottle of dressing and add part or all of second bottle as desired. Recipe may be halved.)