1 c. salad oil
1/2 c. fresh lime juice
2 garlic cloves, crushed
2 tsp. salt
2 tsp. Dijon mustard
1/2 tsp. white pepper

2 lbs. fresh snow peas, trimmed Boiling salted water 4 pts. cherry tomatoes 2 bunches watercress, trimmed

DRESSING: In jar with tight fitting lid, combine all ingredients; cover and shake. Can be made ahead. Refrigerate up to 3 days.

Blanch cauliflower and snow peas separately in boiling water 10 seconds; drain and let cool. Can be made ahead. Refrigerate separately in plastic bags up to 2 days.

One hours before serving, in large shallow dish combine cauliflower and tomatoes. Pour on dressing; toss to coat. Cover and refrigerate or let stand at room temperature 1 hour. Just before serving, mix in snow peas. Line a large shallow serving bowl with half the watercress. Top with marinated vegetables. Arrange remaining watercress over vegetables. Makes 5 quarts.