Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           julienne cut celery -- (about 1-inch
                        -- pieces)
   1      cup           julienne cut carrots -- (about 1-inch
                        -- pieces)
     1/2  cup           small pitted ripe olives
     1/2  cup           small pimiento-stuffed olives
     1/2  cup           small cauliflowerets
   1      cup           sweet or dill pickle slices -- drained (reserve 1
                        -- tablespoon juice)
     1/2  cup           wish-bone italian dressing

Preparation:

In 1-quart jar, alternately layer celery, carrots, olives and cauliflowerets with pickle slices; add Italian dressing and reserved juice. Secure lid tightly and chill, turning jar occasionally, 4 hours or overnight. Store in refrigerator for up to 1 week. Makes about 4 cups salad topping.