2 c. cauliflower flowerets
1 med. onion, cut into thin wedges
2 tbsp. water
1 med. green pepper, cut into 1 inch squares
1/3 c. pitted ripe olives, halved
2 tbsp. white vinegar
1 tbsp. sugar
1 tbsp. cooking oil
1 tbsp. tarragon crushed
1/4 tsp. salt
Walnut halves

Serve as a hot vegetable or let the vegetables marinate in the oil and vinegar dressing.

In a 1 1/2 quart casserole or baking dish combine cauliflower floweret, carrot strips, onion wedges, and water. Cook, covered on 100% power (high) about 5 minutes or until vegetables are almost tender, stirring once.

Add green peppers. Cover and cook, covered on high for 1 to 2 minutes more or until green pepper is tender, add olives.

Stir together vinegar, sugar, oil, tarragon and salt. Stir oil mixture into vegetables. Cook, covered, on high for 30 seconds more. Serve hot or cold. Garnish with walnut halves. Makes 4 servings.