1 bunch broccoli
1 head cauliflower
1 box frozen tiny peas
2 (8 oz.) cans sliced water chestnuts
1 c. sour cream
1 1/4 c. mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder

Chop broccoli and cauliflower into bite-size pieces in large salad bowl. Run hot tap water over peas. Drain. Then add to the salad. Add drained water chestnuts.

Mix sour cream, mayonnaise, salt and garlic powder then toss with salad vegetables. Make the salad a day before serving then refrigerate.