4 c. sliced cauliflower (1 lg. head)
1 c. ripe olives, cut in half
2/3 c. green pepper, chopped
1/2 c. pimiento, chopped (med. size jar)
1/2 c. onions, chopped

DRESSING:

1 c. salad oil
6 tbsp. lemon juice
6 tbsp. wine vinegar
1 tsp. salt
Pepper to taste
1/2 c. sugar

Place all dressing ingredients in blender and blend well. Pour dressing over chopped vegetables and marinate a minimum of 24 hours before serving.