Cauliflower Salad - cooking recipe

Ingredients

4 c. thinly sliced cauliflower
1/2 c. coarsely chopped, pitted, ripe black olives
1 medium green pepper, seeded and chopped
1 (3 1/4 oz.) can chopped pimiento (optional)
1/2 c. chopped onion
3 Tbsp. fresh lemon juice
3 Tbsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. pepper
1/3 c. vegetable oil
1/8 tsp. salt

Preparation

In large salad bowl, combine cauliflower, olives, green pepper, pimento and onion.
In smaller bowl, whisk together lemon juice, vinegar, salt, sugar and pepper.
While whisking constantly, slowly pour in oil.
Pour dressing over vegetable mixture and toss to combine.
Cover and refrigerate 4 hours or overnight.
Serves 8.