1 head cauliflower, broken into flowerettes
1 red onion, thinly sliced
4 to 6 zucchini, thinly sliced
1 green pepper, diced
1 (6 oz.) can pitted ripe olives (whole)
1 tsp. parsley flakes
3/4 c. sugar
1/2 c. celery, diced

Combine and pour hot dressing over vegetables. Cover and refrigerate at least 24 hours.

HOT DRESSING:

3/4 c. oil
1/2 c. cider vinegar
1/2 c. red wine vinegar
2 tbsp. sugar
1 tsp. salt, celery seed, and dry mustard

Combine and bring to boil.