Broccoli and Cauliflower Salad
(Fort Bend County)

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5 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1/2 cup sliced green onions
1/2 cup raisins
1/2 cup roasted sunflower seads
6 slices cooked crumbled bacon

Dressing:
1 cup light salad dressing
2 tablespoons sugar
2 tablespoons appple cider vinegar

Cut broccoli and cauliflower into bite size pieces. Add onion, raisins, sunflower seeds and bacon. Toss together. Mix all dressing ingredients together and add to salad 1 to 2 hours before serving. Serve in a 2 1/2 quart serving bowl.

Yield: 8 servings.