Marinated Vegetable Salad

1-2 cups bottled vinaigrette dressing such as Italian, Creamy Italian, Roasted Red Pepper or Italian Parmesan. Or use your own favorite recipe.

Vegetables: Use whatever vegetables you have on hand. Cutting them into uniform sized pieces will make the most attractive salad.

I have used the following vegetables baby carrots, cauliflower florets, broccoli florets, celery, snow peas, red, green and yellow bell peppers, baby corn (from a can), cucumber, zucchini and fresh mushrooms.

Other veggies that work are water chestnuts, whole grape tomatoes, blanched asparagus or green beans, canned or frozen corn, and canned beans of any kind, drained.

Prepare vegetables, cutting them into uniform sized pieces and place them in a large bowl. Toss vegetables with your choice of vinaigrette dressing.  I prefer some variety of Italian dressing. You can also use a homemade dressing but I find there are lots of good bottled dressings available.  Use just enough to lightly coat all the veggies. Cover bowl with plastic wrap. Refrigerate overnight. You can adapt the amounts to the number of people you are serving.  It is a very filling salad so count on 1/2 to 3/4 cup salad per person.