1 head cauliflower, cut into flowerets
1 bunch broccoli, cut into flowerets
1 jar (6 oz.) marinated artichoke hearts, drained
8 oz. Mozzarella cheese, cubed
2 c. pitted ripe olives
Dash garlic salt
1 bottle (8 oz.) Italian salad dressing

In large bowl, combine cauliflower, broccoli, artichokes, cheese, olives and garlic salt. Pour salad dressing over vegetable mixture. Refrigerate, covered, overnight. Drain salad dressing. Save for another use, is desired.