1/3 c. salad oil
1/3 c. cider vinegar
2 tbsp. green pepper
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
3 c. cauliflower, broken into florets, cooked tender crisp
15 oz. can garbanzo beans, heated, drained
2 c. unpared, sliced cucumbers
1 c. carrots, cut in thin strips

Place oil, vinegar, green pepper, parsley, salt and spices in a large bowl. Mix well. Add vegetables. Mix gently, cover. Marinate for several hours or overnight in refrigerator. Mix occasionally.