1 1/2 c. vegetable oil
1 c. cider vinegar
1 tbsp. sugar
1 tbsp. dried dill weed
1 tbsp. Dippity Dill dill flavored dip mix
1 tsp. salt
1 tsp. pepper
1 clove garlic, minced
3 bunches broccoli, cut up
1 pt. cherry tomatoes
4 1/2 oz. sliced ripe olives, drained

Shake first 8 ingredients together. Pour over broccoli, tomatoes and olives in a shallow dish. Refrigerate 24 hours. Stir several times. Drain in a colander. Serve at room temperature. 12-14 servings.