6 cups broccoli florets
6 cups cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 oz.) pitted olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup vegetable oil
1/4 cup vinegar

In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours.

Serves 20.