4 c. thinly sliced raw cauliflower
1 c. coarsely sliced pitted ripe olives
2/3 c. coarsely chopped green pepper
1/2 c. coarsely chopped pimento, sm. jar
1/2 c. chopped onion

DRESSING:

1 c. salad or olive oil
6 tbsp. lemon juice
6 tbsp. wine vinegar
4 tsp. salt
1 tsp. sugar
1/2 tsp. pepper

Place vegetables in medium size bowl. Blend dressing well and pour over vegetables. Cover and refrigerate for 4 hours or overnight. Serves 8-10.