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

Cook cauliflower and carrots in boiling salted water in Dutch oven 5 minutes or until tender-crisp. Drain. Plunge into iced water; drain well.

Combine cooled vegetables with remaining ingredients in bowl. Toss gently to mix. Cover, refrigerate overnight. Can be stored up to 5 days. Makes 10 servings.