1/2 c. mayonnaise
1/4 c. bottled or homemade oil & vinegar type Italian dressing
1/2 tsp. minced garlic
1/16 tsp. freshly ground pepper
1 1/2 c. broccoli medallions
1 1/2 c. broccoli flowerets
1 c. sliced carrots
1/4 c. pickle relish
1/2 med. onion, diced
2 hard cooked eggs, chopped
1/2 c. chopped peanuts (opt.)

In a bowl thin mayonnaise with dressing adding minced garlic and freshly ground pepper. In a medium saucepan bring 2" of salted water to a boil, add carrots and simmer 2 minutes. Add broccoli flowerets and simmer both for 1 minute more. Strain and rinse with cold water. Peel stems and cut stems crosswise, 1/4" thick. Place carrots and broccoli flowerets with the uncooked medallions, pickle relish and diced onion. Cover and refrigerate overnight. Garnish a bowl with lettuce leaves if desired and add the salad. Garnish with diced eggs and peanuts, if desired. Yield: 8.