1 head cauliflower
1 lb. fresh broccoli
1/2 c. salad oil
1/2 tsp. salt
1/2 tsp. oregano leaves
1/8 tsp. pepper
1 clove garlic, minced
6 radishes, sliced
6 green onions, sliced
1 med. cucumber, thinly sliced
1/4 c. tarragon flavored wine vinegar

Cut cauliflower and broccoli into bite size pieces. Place in 2 quart casserole with 2 tablespoons water. Cover and microwave 5-6 minutes or until tender crisp. Drain and cool slightly. Combine oil, salt, oregano, pepper, and garlic. Add to vegetables, mix lightly. Cover and refrigerate overnight. Just before serving, add onions, radishes, cucumber, and vinegar; toss lightly. Serve in salad bowl or on salad greens.