1 head of cauliflower
1 can or jar hot snap beans, whole style
4 or 5 carrots, sliced
4 ribs of celery, sliced
1 sm. jar salad olives
1 bottle low calorie Italian dressing
1 bottle regular Italian dressing
1 tsp. salt
1 tsp. pepper
2 tbsp. olive oil
2 tbsp. wine vinegar
1/2 tsp. marjoram
1 sm. jar pimiento with juice
Brussels sprouts (optional)

In large bowl, combine Italian dressings, salt, pepper, olive oil, wine vinegar, marjoram and pimiento and stir. Parboil cauliflower, drain and add to marinade mixture along with whole snap beans. Cover and refrigerate overnight. Shake container periodically so that everything is touched by the marinade. Next day, add carrots, celery, salad olives and brussels sprouts. Store in refrigerator.