4 c. thinly sliced cauliflower
1/2 c. coarsely chopped ripe pitted olives
1 green pepper, seeded & chopped
1 (3 1/4 oz.) can chopped pimiento or red pepper
1/2 c. chopped onion
3 tbsp. lemon juice
3 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. granulated sugar
1/4 tsp. pepper
1/2 c. vegetable oil

Combine cauliflower, olives, green pepper, pimiento and onion in large salad bowl. Combine oil, lemon juice, vinegar, salt, sugar and pepper in small bowl; mix well. Pour dressing over vegetables. Toss to combine. Cover and refrigerate 4 hours or overnight.

Serves 8.