1-16 ounce pkg frozen broccoli, cauliflower and carrots thawed
1/2 cup pitted medium ripe olives
1/2 cup fat free Italian salad dressing
In a medium non-metal bowl, combine vegetables and olives. Pour salad dressing over vegetable mixture; toss to coat. Cover, refrigerate. Before serving, arrange vegetables on serving platter; serve with cocktail picks. Makes 14 servings.