1 med. to lg. head cauliflower, sliced
1 (5 1/2 - 6 oz.) can pitted ripe olives, drained & sliced
1 med. green pepper, chopped
1/3 c. salad oil
2/3 c. lemon juice
1/2 tsp. salt or salt substitute
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt

Mix ingredients together; place in refrigerator in covered bowl to marinate several hours before serving. (May be made the day before.) Before serving, line salad bowl with Boston lettuce leaves or arrange lettuce on individual salad plates. Toss salad ingredients together and spoon onto lettuce leaves. Serves 4 to 6.