3 qts. cauliflower cut into small bite size pieces

Pour boiling water over the pieces and let stand about 10 minutes, then drain well.

1 green pepper, cut up
1 can black pitted olives, drained
2 c. green olives with pimentos, drained
2 c. celery, cut up
1 to 1 1/2 c. green or red onions, sliced

SAUCE:

2/3 c. lemon juice
1 1/3 c. white wine vinegar
1/2 c. olive oil
1 c. salad oil
3 tsp. salt
3 tsp. oregano
1 1/2 tsp. dill weed
1/2 tsp. pepper
1/4 c. sugar
1 tsp. garlic granules
1 1/2 tsp. celery seed

Mix all together and pour over vegetables. Refrigerate and stir several times. When ready to serve scoop out vegetables into serving dish and garnish with red cherry tomatoes.

Makes about 1 1/2 gallon.