CAULIFLOWER BROCCOLI SALAD

1 bunch raw broccoli 1/2 head of cauliflower 1/2c. sunflower seeds (optional) 6-8 strips of  bacon, browned crisp (or more, as desired) 3 green onions (less/more, as to taste) -- could use 1/2 sweet onion instead 1 c. Miracle Whip salad dressing (I use "light") 1/2 c. sour cream (I use "Light") 1/2 package of frozen peas, rinsed to start thawing as you're making recipe 1 package Hidden Valley Ranch dry salad dressing mix (not the party dip!) 1. Wash broccoli and cauliflower and cut off the heavy stems. Smaller stems are okay. Break by hand or cut with knife the broccoli and cauliflower into small, bite-size florettes.  Cut onion into thin slices. Add sunflower seeds and bacon. Toss together in a large bowl. 2. Stir salad dressing, sour cream and ranch mix until creamy. Add to the vegetables. Stir well and add in the peas, then refrigerate. Salad gets better tasting the longer it sits, so I'd recommend at least 6 hours in the fridge before serving. Trust me, it's even better the next day and next -- if it lasts that long! **Variations: Some folks like to add 1/2 c. shredded cheddar cheese and/or 1 c. raisins to the salad, too. If that sounds yummy, add it in, too. If you prefer cashews over sunflower seeds, go for it!