6 cups cauliflower florets
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
1 (6-ounce) can pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup vegetable oil
1/4 cup white vinegar
In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. Whisk together in a small bowl the dressing mix, oil and vinegar; mixing well. Pour over salad and toss.
Refrigerate for at least 3 hours.
Makes 20 servings.