Italian Garden Salad - cooking recipe

Ingredients

1 small head cauliflower, cut in flowerets and sliced
2 carrots, pared and cut in 2-inch strips
2 stalks celery, cut in 1-inch pieces
1 green pepper, cut in 2-inch strips
1 (4 oz.) jar pimento, drained and cut in strips
1 (3 oz.) jar pitted olives, drained
3/4 c. wine vinegar
1/2 c. olive or salad oil
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper

Preparation

In a large skillet, combine ingredients with 1/4 cup water. Bring to a boil; stir occasionally.
Reduce heat; simmer, covered, 5 minutes.
Cool, then refrigerate at least 24 hours.
Drain well. Makes 6 antipasto servings.