1 head fresh cabbage
1 bunch fresh broccoli
1 lb. pkg. fresh mushrooms
1 (8 oz.) bottle Italian salad dressing

Clean vegetables and cut them into approximately same size pieces (bite size). Mushrooms may be left whole, if not huge. Place vegetables into glass or plastic container and pour Italian dressing over them. Refrigerate overnight or at least 8 hours, stirring or shaking to distribute dressing. Serve cold.

Cherry tomatoes may be cleaned and stirred into the vegetable mixture just before serving.