1 sm. head cauliflower, separated into flowerettes
3 carrots, pared, sliced
1/4 c. sliced green onions
12 cherry tomatoes, halved
1/2 c. salad oil
3/4 c. vinegar
1 tbsp. Dijon style mustard
1/2 tsp. oregano
1/4 c. Parmesan cheese
1 green pepper, cut into strips
1 c. sliced celery
1 c. stuffed olives
1 sm. cucumber, halved
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Place all vegetables in a large bowl. Combine remaining ingredients and pour over vegetables; mix to coat each piece. Refrigerate and allow to stand for a few hours to marinate. Serve chilled. Yield: 10 to 12 servings.