It made a nice change from cooked vegetables. It wasn't an overbearing flavourful side dish but it was just right for something simple yet tasty. The next day it tasted unpleasant. Don't make enough for left overs.

What a great way to eat your veggies. I give this a 5 star because for veggies, it is a 5 star. It's not good like a big cheese enchilada or a bowl of ice cream but I will make my veggies like this more often. Like many other reviews, I used a Good Seasons packet and used mostly balsamic vinegar instead of all white vinegar. Marinated the veggies in it overnight (used a red bell instead of a green. Next time, I might use all brocolli rather than cauliflower). Added olives and feta cheese. This also needs SALT! Don't forget the salt!

I give it four stars not because its that great, but it is a good, different way than steaming to get in plenty of vegetables. All in all, it just tastes like any salad full of vegetables with italian dressing. I added reduced fat feta cheese also. I will prob make again as I am really trying to eat lots of veggies these days.

This was just great. I mixed in some crumbled reduced fat feta and used Ken's Greek Dressing. I served it as salad for a meal. It made a lovely little snack the following day too. I prepped the whole thing the night before so it had plenty of time to marinate and soak up the dressing.

Thank you! Finally a way for me to eat brocolli and cauliflower without having to cover it in cheese to enjoy it. I made 2 different batches, 1 with italian dressing and another with an asian ginger dressing. Both were superb. I will be making this often and experimenting with different dressings.

These were great and well received by everyone at our get-together. I did add more italian dressing, as well as some garlic powder and salt.

I only used broccoli and cauliflower and marinated 4 hours. It was ok but nothing special. For lunch the next day I added a little mozerella and grilled chicken and it gave it more flavor.

Needs some work, perhaps more dressing, but I enjoyed the veggie combination.

Yum! I used only broc & cauliflower as I'm low-carbing. I used Good Seasons w/red wine vinegar and olive oil. I also added diced muenster cheese (others had suggested mozzerella but I didn't have any on hand). I let it marinate several hours and it was fantastic. I can't wait to try it tomorrow for lunch. Thanks Chris!

Tasty alternative to raw with ranch or steaming! The first time I made it exactly as written and used Wishbone's fat-free italian and it came out pretty good but not flavorful enough. The second time I switched the green bell to red for color and added some mushrooms to the mix...mmmmm! I also doctored up a packet of Good Seasons Italian dressing mix with olive oil, a bit of crushed tomatoes and some garlic-red wine vinegar to make a flavorful tomato vinegarette--yum! Oh, and definitely go the full hour or more for flavor. I usually hate feta, but I gave it a try using a garlic-herb variety and it definitely enhanced the overall appeal. My husband liked it and I enjoyed the leftovers for lunch the next day (even more flavorful then!!).

This was a wonderful side dish and will go with a variety of meals. :)

Very tasty...and colorful. This salad was a great addition to the very first Thankgiving dinner I've ever made!

Sorry, but I really didn't care for this at all. Neither did my husband. Not sure if it was the kind of italian dressing used or what, but I doubt I'll make it again.

Great recipe for potlucks and such. Makes a lot with little hassle. Great mixture of tastes.

Tasty & very healthy! I used Newman's Own family Italian recipe - delish! Also used orange pepper instead of green for color! Yummy! Thanks!

This was good and my guests all asked for the recipe but the next time I will add more zing like onion and garlic or a spicier Italian Dressing. I also doubled the recipe and used red and yellow bell peppers and seedless cucumber.