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Tuscany Marinated Vegetables

Prep time:
Cook time:


4 crowns of broccoli
1 LB bag baby carrots
1 large bottle light Italian dressing
1 cup Salad Pizazz!® Cherry Cranberry Pecano™
1 head cauliflower
3 cups grape tomatoes


Wash broccoli, cauliflower, and tomatoes and let drain. Cut broccoli crowns into bite size florets. Break cauliflower into bite size flowerets. Place broccoli, cauliflower, and baby carrots into large plastic container with tight sealing lid. Add Italian dressing, cover with lid and shake. Refrigerate overnight. A couple of hours before serving, add Salad Pizazz!® Cherry Cranberry Pecano™ and grape tomatoes. Shake and refrigerate until serving.