- 2 cups fresh cauliflowerets
- 2 cups fresh broccoli florets
- 1 (6 ounce) can pitted ripe olives, drained
- 1/2 cup sliced pepperoni
- 1/4 cup pickled pepper rings
- 1/2 cup Italian salad dressing
- In a large bowl, combine the cauliflower, broccoli, olives, pepperoni and pepper rings. Add dressing; toss to coat. Refrigerate leftovers.