1/2 head cauliflower, separated
2 carrots, cut into 2 inch strips
2 celery stalks, cut into 1 inch pieces
1 sm. green pepper, cut into strips
3/4 c. red wine vinegar
1/2 c. salad oil
1/4 c. water
1 tbsp. sugar
1 tsp. salt
1/2 tsp. basil
1/4 tsp. tarragon
1 (6 oz.) can pitted ripe olives

Heat all ingredients, except olives. Bring to a boil, then lower the heat and simmer for three minutes. Add olives and put salad in refrigerator 1 to 2 hours.