Italian Veggie Salad Recipe

Ingredients

2 cups fresh baby carrots, quartered lengthwise1-3/4 cups thinly sliced radishes2 celery ribs, sliced1 small head cauliflower, broken into florets1 bunch broccoli, cut into florets6 large fresh mushrooms, thinly sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 package Italian salad dressing mix1/3 cup water1/3 cup white vinegar1/3 cup olive oil1 package (9 ounces) hearts of romaine salad mixPepperoncini, optional

Preparation

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours.

Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.