Christmas Crunch Salad - cooking recipe

Ingredients

2 c. thinly sliced cauliflower florets
2 c. thinly sliced broccoli florets
1/2 c. chopped pimento-stuffed green olives
1/2 c. finely chopped green or red peppers
3 Tbsp. thinly sliced green onions
2 Tbsp. white wine vinegar
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. freshly ground pepper
6 Tbsp. vegetable oil
2 Tbsp. fresh lemon juice, strained

Preparation

Combine vegetables in a large salad bowl.
Set aside.
In small bowl, whisk lemon juice, vinegar, salt, sugar and pepper until seasonings are dissolved.
Slowly whisk in vegetable oil. Pour over salad; stir to blend.
Cover bowl and refrigerate 2 hours.
Makes 8 servings.