4 c. thinly sliced raw cauliflower
1 c. chopped olives
2/3 c. chopped green pepper
1/2 c. chopped pimento
1/2 c. chopped onion

In medium bowl, combine cauliflower, olives, green pepper, pimento and onion.

DRESSING:

1/2 c. salad or olive oil
3 tbsp. lemon juice
3 tbsp. wine vinegar
2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

In small bowl, combine salad oil, lemon juice, vinegar, salt, sugar, and pepper. Beat with rotary beater until well blended. Pour over cauliflower mixture. Refrigerate covered until well chilled, 4 hours or overnight. Toss before serving. Serve over salad greens.