1 bunch broccoli, cut into florets
3 cups fresh cauliflowerets
1 medium green pepper, julienned
2 medium carrots, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup small pitted ripe olives, halved
1/2 cup cubed sharp cheddar cheese
1 cup mayonnaise
1/2 cup ranch salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 cup sunflower kernels
In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat.
Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sunflower kernels. Makes 14 servings (2/3 cup each).
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