4 cups Potatoes, chopped in 1/2-inch cubes
1 cup Broccoli Florets, steamed and cooled
1 cup peeled Tomato Wedges
1 cup Celery, finely chopped
1/2 cup Green Onions, chopped
1 cup favorite Salad Dressing (Nonfat or low-oil works best.)
Seasonings, to taste
1/2 cup Pitted Ripe Olives, sliced
|