Submitted by: Jeanette from Omaha, Nebraska
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Cut up vegetables into bite size chunks and place into a large bowl. Pour all of the dressing over the vegetables and mix. Can be served immediately but tastes better chilled for several hours or a day.
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I usually cut the vegetables fairly small because that's what I prefer but some people may like larger chunks. You can prepare the day/night before, it won't affect the texture and improves the flavor.
I have been making this for many years as a summer salad. Great with grilled foods and bbq, as did my mother. Most people love it, it’s great to have younger generation “discover” it. One thing I have added to this is black olives for a twist. I am ordering the italian dressing dry spice to try. Normally I use the zesty italian jar dressing