Recipe submitted by: Amy Pickett
Recipe courtesy of: https://www.facebook.com/groups/StaceysHealthyFriends
What's in it
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper
How to cook it
- Combine all ingredients, except tomatoes, in large bowl.
- Cover and refrigerate overnight, stirring occasionally.
- Add tomatoes, season with salt and pepper and toss.
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