1 c. chopped cauliflower
1 c. chopped broccoli
1 c. chopped celery
1 c. sliced 1/4 inch carrot (1 med.)
1 c. chopped green pepper (1 med.)
1 c. peeled, seeded, chopped cucumber (1 med.)
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. French dressing
2 tbsp. sugar
2 tbsp. sliced green onion
1 tbsp. tarragon vinegar
1 tsp. salt

In large bowl; toss together all ingredients. Cover, refrigerate 6 hours or overnight. Yields 6 (3/4 cup) servings.