4 c. thin sliced raw cauliflower
1 c. chopped olives
2/3 c. chopped bell pepper
1/4 c. chopped pimiento
1/2 c. chopped onion

DRESSING:

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

Combine cauliflower, olives, bell pepper, pimiento and onion. In small bowl, combine salad oil, lemon juice, vinegar, salt, sugar and pepper. Beat until well blended. Pour over cauliflower mixture. Refrigerate covered until well chilled, 4 hours or overnight. To serve, spoon salad into bowl lined with salad greens. Toss just before serving. 8-10 servings.