Ingredients

5     broccoli stems (reserve florets for another use)
6     medium carrots
1/3    cup (75 mL) bottled ranch dressing

Directions

Remove tough ends from broccoli stems; peel stems. Peel carrots. Shred broccoli stems and carrots into a large bowl. Toss with dressing. Can be covered and refrigerated for up to 24 hours. Makes 8 to 9 servings.