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

DRESSING:

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

Blend this dressing well, pour over vegetables. Cover and chill. Serves 10 to 16.