4 c. thinly sliced raw cauliflower,
(I actually prefer to blanch for a minute or two, then plunge into ice bath)
1 c. chopped ripe olives
2/3 c. chopped green pepper
1/2 c. chopped pimento or roasted red pepper
1/2 c. chopped onion
Dressing:
1/2 c. salad oil
3 T. fresh lemon juice
1/2 t. sugar
3 T. wine vinegar
2 t. salt
1/4 t. pepper
- Pour dressing over the vegetables and refrigerate, covered, for at least 4 hours.
