Ingredients
5 cups fresh broccoli florets (1 large bunch)5 cups fresh cauliflowerets (1 small head)4 plum tomatoes, chopped1 medium cucumber, peeled and sliced1 medium sweet onion, thinly sliced1 cup sliced fresh carrots2 cans (2-1/4 ounces each) sliced ripe olives, drained1/2 cup pimiento-stuffed olives1 bottle (8 ounces) Italian salad dressing1 bottle (8 ounces) creamy Italian salad dressing2 cups shredded part-skim mozzarella cheese
Preparation
In a large salad bowl, combine the first eight ingredients. Combine salad dressings; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in cheese just before serving.
