1 bunch broccoli
1 sm. head cauliflower
1 onion, chopped
1 carrot, grated
1/4 c. fresh parsley
1/2 c. canola oil
1/2 c. red-wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 c. alfalfa sprouts

Thoroughly wash broccoli and cauliflower. Cut into bite-size pieces. Set aside to drain. Wash and grate carrots. Combine these vegetables with the onion in a large serving bowl. In a jar, combine oil, vinegar, parsley, salt, and pepper; shake well. Pour over vegetables. Chill overnight. Just before serving, top with alfalfa sprouts.