1 head cauliflower
2 bunches broccoli
1 bunch carrots
1 can ripe olives, pitted
1 (16 oz.) bottle Ranch dressing

Wash and cut vegetables into small pieces. Add 1 can drained, pitted, sliced ripe olives. Pour over all 1 (16 ounce) bottle of Ranch dressing. Refrigerate. Best when made the night before.