DRESSING:

1/2 c. red wine vinegar
1/2 c. oil
2 tsp. sugar
1 tsp. dried dill weed

SALAD:

1 1/2 c. Green Giant Frozen cauliflower florets, thawed (from 16 oz. pkg.)
1 1/2 c. thinly sliced carrots
1 c. thinly sliced celery
1 (15 oz.) can Green Giant 50% Less Salt Sweet peas, drained
1 (14.5 oz.) can Green Giant 50% less Salt cut green beans, drained
1 (2 oz.) jar chopped pimiento, drained, if desired

In jar with tight fitting lid, combine all dressing ingredients; shake well. In large bowl, combine all salad ingredients; mix well. Pour dressing over salad; toss gently. Cover; refrigerate several hours or overnight stirring occasionally. 12 (2/3 cup) servings.