1/3 c. raw sunflower seeds
2 c. sliced broccoli
2 c. sliced mushrooms
1 1/2 c. chopped cauliflower
1 1/2 c. diced jicama
1 c. diced carrots
1/2 c. diced yellow squash
1/2 c. zucchini, diced
1/2 c. alfalfa sprouts
1/4 c. green onion tops
2 apples diced
1/2 c. raisins
1/2 c. raw almonds
1 c. diced mozzarella
1/4 c. parmesan cheese
1/2 c. Champagne
Salad dressing

Serves 15 to 20. Keeps well refrigerated.