4 c. sliced cauliflower
1 c. sliced ripe olives
1 c. sliced Spanish olives
2/3 c. chopped green pepper
1/2 c. chopped onion
4 tbsp. salad oil
4 tsp. wine vinegar
3 tbsp. lemon juice
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. pepper

In large bowl, combine cauliflower, ripe olives, Spanish olives, green pepper and onion. In separate bowl, combine salad oil, vinegar, lemon juice, sugar, salt and pepper. Mix well with cauliflower mixture, cover and refrigerate overnight. Serves 8.