1/3 c. salad oil
1/3 c. cider vinegar
2 tbsp. finely chopped green pepper
3 c. (1 sm. head) cauliflower, broken and cooked tender crisp
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
15 oz. can garbanzo beans, heated and drained
2 c. cucumber, sliced - unpared
1 c. thinly cut carrot strips

Place oil, vinegar, green pepper, parsley, salt and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally. Use up within a few days. Makes 7 cups and has about 75 calories per 1/2 cup.