1 c. cauliflower florets
1 c. broccoli florets
1 c. thinly sliced carrots
1/4 lb. Monterey Jack cheese, cut into 1/2 inch cubes (1 c.)
1/4 lb. Colby cheese, cut into 1/2 inch cubes (1 c.)

DRESSING:

3/4 c. mayonnaise
1/4 c. sour cream
2 tbsp. thinly sliced green onion
1 tsp. sugar
1/2 tsp. garlic salt
1/8 tsp. white pepper
2 or 4 drops hot pepper sauce, if desired

In large saucepan with lightly salted, boiling water, cook cauliflower and broccoli until crisp tender, about 2 minutes. Drain, place in ice water. Drain, place in medium bowl. Add carrots and cheeses; toss. In small bowl, combine dressing ingredients, mix well. Pour over vegetables and cheese; toss to coat. Cover, refrigerate at least 2 hours. Makes 8 (1/2 cup) servings.