1 lg. bottle Kraft Zesty Italian salad dressing
1 lb. bunch of broccoli florets
1 lg. red onion, sliced & separated into rings
1 lb. mushrooms, sliced
1/4 lb. soft genoa salami, sliced, then cut into strips
1/4 lb. Mozzarella cheese, sliced, then cut into strips
3 heads of lettuce (use 3 different varieties - iceberg, Romaine & Escarole are good choices)

Put broccoli, mushrooms, onion rings and salami in a large bowl. Pour salad dressing over, cover and refrigerate overnight.

Next day: Clean lettuce, break into bite-sized pieces. Place in large bowl. Drain broccoli, mushrooms, onion rings and salami, reserving dressing. Add to lettuce, toss well. Add Mozzarella cheese. Refrigerate. Serve reserved dressing on the side. Serves 12 to 15.