Marinated Vegetable Salad

5 cups broccoli florets

2 cucumbers, peeled, sliced

1   red onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

3 carrots, peeled, thinly sliced

5 ounces sliced black olives

³⁄₄ cup parmesan cheese, grated

1 (8 ounce) bottle Olive Garden dressing or Italian dressing

12 ounces cherry tomatoes

Combine all vegetables except tomatoes. Chill and marinate overnight.  Add tomatoes and serve.

I used a large bag of fresh vegetable medley (broccoli, cauliflower and carrots) from Sams and added the other ingredients.