2 c. fresh cauliflower (about 1/2 of 4-inch head)
2 c. fresh green beans (about 1/2 lb.)
3/4 c. sliced carrot
1/2 c. sliced onion
1/4 c. wine vinegar
2 tbsp. salad oil
1/2 tsp. salt
Dill seed to taste

Separate cauliflower into flowerets. Slice green beans. Cook cauliflower, green beans, and carrots in boiling water 5 minutes. Vegetables should still be crisp. Drain. Add remaining ingredients, mix well. Refrigerate 6 hours or overnight. Leftovers may be kept in refrigerator 5 to 7 days.