1 lg. bunch broccoli, washed (bite-size pieces)
1 (6 oz.) can black olives, drained & chopped
1 (8 oz.) can water chestnuts, chopped
1 (4 oz.) can mushroom bits & pieces
1 c. celery, chopped
1 pkg. dry Italian dressing
1 jar Italian salad dressing

Mix Italian dressings in bowl. Add the vegetables and mix well. Cover and refrigerate overnight, or at least 12 to 18 hours.