Chopped Veggie Salad Friday, June 16, 2017


2 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped green bell pepper
2 cups chopped tomatoes
1 1/2 cup chopped fresh mushrooms
1/2 cup chopped red onion
1 cup fat-free Italian dressing
2 tablespoons grated fat-free Parmesan cheese


In a large bowl, combine broccoli, cauliflower, carrot, celery, green pepper, tomatoes, mushrooms, and onion. Add remaining ingredients and toss until evenly coated. Cover and refrigerate 1 hour, or until ready to serve. Toss again just before serving.