1 c. white wine vinegar
1/2 c. water
2 tbsp. sugar
1 tsp. salt
3 med. celery stalks
3 med. carrots
1 1/2 c. cauliflower (flowerets)
1 (3 1/4 oz.) can giant pitted ripe olives, drained

Prepare at least 8 hours ahead or day before serving. Combine vinegar, water, sugar and salt in medium bowl and mix well. Slice celery and carrots lengthwise in halves; cut halves in 2 1/2 inch pieces. Add celery, carrots, cauliflower, and olives to vinegar mixture. Toss well, cover, and refrigerate at least 8 hours, tossing occasionally.