Wedding Buffet Vegetables

I served this at my sister Anna’s wedding reception.
Print Recipe
Servings 1 gallon

Ingredients
  

  • 1 head cauliflower
  • 1 lg. can black olives drained
  • 1 head broccoli
  • 1 lg. jar green olives drained
  • ½ pound carrots
  • 1 lg. jar sour pickles drained
  • 1 jar cocktail onions drained
  • 24 oz. bottle Italian dressing

Instructions
 

  • Cut cauliflower and broccoli into small florets.
  • Peel and slice carrots into ¼ inch rounds.
  • Combine with all other ingredients and store in gallon glass jar. Allow to marinate in the refrigerator at least 3 days before serving.
  • You may wish to shake the jar every day to redistribute dressing. This keeps up to 2 weeks if refrigerated.

Memories: My sister honored me by asking if I would cater her wedding reception. This
pleasant task was even more joyful when several ladies from the church offered to help
prepare food. You see, at the week-end of the beautiful wedding I was on the verge of
giving birth to our third son, Owen. He was born three days later, October 13, 1998.