RAINBOW VEGETABLE SALAD

Ingredients:
6 cups frozen broccoli florets
6 cups cauliflower florets
OR 2 large bags of California blend frozen vegetables (broccoli, cauliflower, carrots)
2 cups cherry tomatoes, halved
1 large red onion, thinly sliced
6 oz. black olives, such as pitted kalamata olives
1 cup low-sodium Italian dressing or your favorite dressing
1/4 cup grated Parmesan cheese (as garnish)

In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine.
Add cherry tomatoes. Toss again.
Add the dressing of your choice and toss to coat.
Leave overnight to marinade and for the vegetables to defrost.
Toss a few times as it sits in the refrigerator.
Serve as a side dish for any occasion that requires a great salad for a large number of people.
You can also halve this recipe for a family meal.
Any leftovers will keep up to 3 days or can be frozen in individual serving containers and defrosted as a salad that can be taken anywhere for lunch.

Serves 16, or 8 if you want to use it as a main course with bread and cheese on the side. It goes well with chicken, pork and fish dishes.