1 c. Italian dressing
3 tbsp. Worcestershire sauce
1 (10 oz.) pkg. frozen cauliflower, cooked and drained
1 (9 oz.) pkg. frozen cut green beans, cooked and drained
2 c. sliced zucchini
1 green pepper
1 red pepper
1 (3 1/2 oz.) can pitted ripe olives, drained

Combine salad dressing and Worcestershire sauce; set aside. In a large bowl with cover, combine cauliflower, beans, zucchini, pepper and olives. Pour dressing over vegetables; toss well. Cover and refrigerate until chilled, about 1 hour, stirring occasionally.