Combine in salad bowl or skillet:
4 cups broccoli, cut into florets
1 cup carrots, either baby carrots or regular carrots chopped into thin slices
1 cup of cherry tomatoes
1/4 cup slivered almond
1/4 cup sunflower nuts
Steam together broccoli, carrots, and tomatoes in a large skillet. Pour cooked vegetables into large serving bowl. Garnish with almonds and sunflower seeds.
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