4 c. cauliflower, thinly sliced
1 c. pitted black olives, chopped
2/3 c. green peppers, chopped
1/2 c. onion, chopped
1/2 c. pimento, chopped

DRESSING:

1/2 c. salad oil
2 tsp. salt
3 tbsp. lemon juice
1/2 tsp. sugar
3 tbsp. wine vinegar
1/4 tsp. pepper

Combine all chopped ingredients in a bowl. In separate bowl, combine dressing ingredients and beat until well blended. Pour over salad. Refrigerate until well chilled. Serve as is or with crisp salad greens.