2 c. cauliflower florets
1 med. carrot, cut in julienne strips
1 med. onion, cut in thin wedges
2 tbsp. water
1 med. green pepper, cut in 1 inch squares
1/3 c. pitted ripe olives, halved
2 tbsp. white wine vinegar
1 tbsp. sugar
1 tbsp. cooking oil
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
Walnut halves

In a 1 1/2 quart casserole, combine cauliflower, carrots, and onion. Add water. Cook, covered, on 100% power (high) for 5 minutes or until vegetables are almost tender, stirring once. Add green pepper. Cook, covered, on high for 1-2 minutes more or until green pepper is tender. Add olives.

Meanwhile, stir together vinegar, sugar, oil, tarragon, and salt. Add oil mixture to vegetables; stir. Cook, covered, on high for 30 seconds more. Sprinkle with walnut halves. Serve hot or cold. Makes 4 servings.