All-Time Antipasto Salad Recipe

Separate broccoli into florets. Peel stems and cut into 1-inch pieces. Blanch broccoli, then refresh in cold water.

Cut carrots, celery and bell pepper into 1-1/2-inch sticks. Wipe mushrooms to clean; cut off ends of stems, if necessary.

In a large plastic container, combine broccoli, carrots, celery, bell pepper, mushrooms, artichokes and olives. Mix well.

In a blender or food processor, combine Italian salad dressing, herb seasoning, sugar, mustard, seasoned pepper and garlic powder. Blend until smooth.

Pour dressing over broccoli mixture. Cover and refrigerate overnight, turning and shaking from time to time. Serve in a pretty glass or wooden bowl.

Makes 10-12 servings