SALAD:

2 c. thinly sliced raw cauliflower
2 c. thinly sliced raw broccoli
1 c chopped black olives
1/2 c. pimiento
1/2 c. chopped onion

DRESSING:

1/2 c. olive oil
3 tbsp. lemon juice
3 tbsp. white wine vinegar
2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Wash and chop vegetables and combine in large bowl.

Combine all dressing ingredients and beat until well blended. Pour over vegetables. Refrigerate overnight. Stir several times. Serves 8.