1 med. cauliflower, cut up
4 med. carrots, cut in 2 inch strips
1 (16 oz.) can whole green beans (drained)
1 c. celery
1 med. onion, sliced
1 (8 oz.) bottle Italian dressing
12 med. pitted ripe olives

Cook cauliflower and carrots in boiling salted water 5 minutes or until tender crisp; drain. Plunge in ice water 5 minutes. Drain well.

Combine cool vegetables with remaining ingredients. Toss gently to mix. Cover; refrigerate overnight. Can be stored 5 days.