Servings: Makes 6 to 8. Preparation time: About 25 minutes. Chilling time: About 4 hours or overnight.

1/2 lg. fresh pineapple
1/3 c. fresh lemon juice
1 tbsp. white wine vinegar
2 tbsp. sugar
3/4 tsp. dried oregano, crumbled
3/4 tsp. dried thyme, crumbed
1/4 tsp. salt
3/4 c. vegetable oil
1 tbsp. grated lemon peel
1/2 lb. broccoli, cut in flowerets
3 carrots, cut into 1/4 inch thick slices
1 sm. head cauliflower, cut in flowerets

Remove pineapple from shell and core and cut fruit into chunks; place in large shallow casserole dish. For dressing in container of blender, combine lemon juice, vinegar, sugar, oregano, thyme and salt. Slowly pour in oil; blend until mixture is well mixed. Stir in lemon peel. Pour dressing over pineapple in medium sized saucepan over medium high heat. Cook broccoli, carrots and cauliflower in 1 inch water until vegetables are crisp tender, about 5 minutes; drain. Add warm vegetables to pineapple mixture, tossing gently to combine. Serve at room temperature.