1 1/3 c. salad oil
2/3 c. white vinegar
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. oregano leaves
Boston lettuce leaves
1 lg. head cauliflower
1 (6 oz.) can pitted ripe olives
1 med. green pepper, chopped
1/2 tsp. basil
1/2 tsp. garlic salt

In large bowl, combine first 7 ingredients. Stir in cauliflower. Stir to mix well and refrigerate at least 2 hours. To serve, add olives and green peppers. Mix well. Line salad bowl with Boston lettuce and spoon salad into bowl. Makes 6 servings.