3 c. fresh cauliflowerets, cut into 1-inch pieces
2 med. carrots, cut into 2 x 1/4 inch strips
1/4 c. water
1 med. red pepper, cut into 2 x 1/4 inch strips
2 stalks celery, sliced 1/2 inch thick
2/3 c. whole green or black olives
3/4 c. white wine vinegar
1/2 c. olive oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper

In 1 1/2 quart casserole, combine cauliflower, carrots and water. Cover. Microwave at high 3 to 5 minutes or until vegetables are hot but still crisp, stirring once. Stir in red pepper, celery and olives. Set aside.

In 2-cup measure, blend vinegar, olive oil, sugar, salt, oregano and pepper. Pour vinegar and oil mixture over vegetables. Mix well. Re- cover. Chill for at least 8 hours or overnight. Drain before serving. Makes about 6 cups.