Broccoli Cauliflower Salad

1 head of broccoli
1 head of cauliflower
1/2 cup of pimento stuffed green olives (chopped)
1/2 cup chopped bell pepper
One bottle of creamy cucumber dressing

Slice the tops off the broccoli and cauliflower and chop them up into small pieces.
add the chopped olives and bell pepper
pour the creamy cucumber dressing over while mixing and tossing until the mixture is well coated. Refrigerate until serving time.

**NOTE** Sometimes it's hard to find creamy cucumber dressing around here so I have used cucumber ranch and if I couldn't find that I would simply chop a 1/2 cup of cucumber into my mix and coat with plain ranch dressing. The original recipe above is the best but these two back up methods still give you a delicious summer salad.

**NOTE** If you like cooked broccoli then you can save these broccoli stalks and cook them. Although the stalks are tough, when you peel them just like you would a potato, cut them into coins sized rounds and boil or steam them they will be very tender and delicious. Treat them like the rest of the broccoli when cooking. Add salt and pepper to taste or make a nice cheese sauce to pour over them.