4 c. thinly sliced raw cauliflower
1 c. very coarsely chopped pitted ripe olives
2/3 c. coarsely chopped green pepper
1/2 c. coarsely chopped pimento
1/2 c. chopped onion

DRESSING:

1/2 c. salad or olive oil
3 tbsp. lemon juice
3 tbsp. wine vinegar
2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
:
Crisp salad greens

1. In medium bowl, combine cauliflower, olives, green pepper, pimento and onion.

2. Make dressing: in small bowl, combine salad oil, lemon juice, vinegar, salt, sugar and pepper. Beat with rotary beater until well blended. Pour over cauliflower mixture.

3. Refrigerate, covered, until well chilled, about 4 hours or overnight.

4. To serve: spoon salad into bowl lined with salad greens. Toss just before serving. Makes 8 to 10 servings.