Lynn’s Salad

 

1 head cauliflower, cut into flowerets

1 bunch broccoli, cut into flowerets

1 jar (6oz or 8oz) marinated artichoke hearts, drained

8 oz mozzarella cheese, cubed

1 can — black olives, pitted, drained

1 jar — green olives, pitted (stuffed, optional), drained

Dash of garlic salt

1 bottle (8oz) — Italian salad dressing, low fat

 

In large bowl, combine cauliflower, broccoli, artichokes, cheese, olives, and

garlic salt. Pour salad dressing over vegetable mixture and toss.  Refrigerate, covered, overnight. Drain salad dressing before serving.

 

To make this healthier use olive oil and herbs or flavored vinegar.

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