Preparation time: 30 to 40 minutes. Marinating time: overnight. Serves: 4.

1/2 cauliflower
1 c. cooked sliced green beans
1 c. cooked sliced carrots
1/2 c. sliced green pepper
3/4 c. thinly sliced celery
2 lg. green onions, thinly sliced
1/2 c. sliced mushrooms
1 can (3 oz.) black or green pitted olives, drained
1 can (2 oz.) sliced pimentso or 1/2 c. sliced radishes.

DRESSING:

1/3 c. oil
5 tbsp. lemon juice
2 tbsp. cider vinegar
1 tsp. granulated sugar
2 tsp. dried oregano leaves, crumbled
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. finely chopped dill or parsley
1/8 to 1/4 tsp. cayenne pepper

1. Wash and cut the cauliflower into flowerets.

2. Combine in a large bowl all the salad ingredients, mixing thoroughly but gently.

3. Prepare the dressing in a separate bowl, mixing all the ingredients until well combined.

4. Pour the dressing over the prepared vegetables, mixing well. Cover. Chill overnight, stirring once or twice. Drain dressing if too liquidy. Transfer to salad bowl and serve salad well chilled.

Good served with: Any meat or chicken.

TIPS: For a change, place marinated salad on top of shredded lettuce. For a more substantial meal, add 1/2 pound cooked shrimp or 1 can chunk tuna, drained.

HEALTH NOTE: To reduce fat and calories, halve the amount of olives.