1 med. cauliflower
1 3/4 tsp. salt, divided
1/2 c. light cider vinegar
3 tbsp. olive or salad oil
1 tbsp. fresh lemon juice
1 clove garlic
1 tbsp. sugar
3/4 tsp. dill seed
1/16 tsp. pepper
1 1/2 c. cooked sliced carrots
1 1/2 c. cooked green beans
1 c. onion rings
Salad greens

Remove outside leaves from cauliflower and wash. Place whole head in saucepan with 1 inch boiling water and 1 1/2 teaspoon salt. Boil 5 minutes uncovered. Then cover and cook 10 minutes or until crisp-tender. Drain. Combine vinegar, oil, lemon juice, garlic, green pepper, sugar, dill seed, pepper and remaining salt; pour over cauliflower. Add carrots, beans and onion rings. Marinate overnight in refrigerator. Garnish with salad greens. Makes 6 servings.