2 lg. carrots
6-8 pieces celery
1 sm. head cauliflower
1 sm. bunch broccoli
2 med. onions, sliced
2 green peppers, cut into strips
1 sm. bottle low-cal Italian dressing

Cut vegetables into bite-size pieces; cover with water and bring to boil. Remove from heat immediately; drain and run cold water over vegetables to cool. Put vegetables into bowl and add onions and peppers. Pour dressing over vegetables and refrigerate. Will keep in refrigerator for 2-3 weeks.