2 bunches broccoli
1/2 sm. head cauliflower
1 c. raisins
1/2 c. sunflower seeds salted or unsalted
1 c. chopped cashews or pecans
1 grated carrot

DRESSING:

1 c. mayonnaise
1/2 c. sugar
1 tbsp. vinegar
Salt and pepper to taste

Remove stems from broccoli and cauliflower and break florets into fine pieces in a large bowl. Tender stems may be cut into small pieces. (Save stalks in freezer and use for soup.) Add the raisins, sunflower seeds, nuts and carrot. Toss well. Mix the dressing ingredient and stir into broccoli mixture. Refrigerate.

Serves 8-12.

Note: If using the salted sunflower seeds, no additional salt is necessary.