1/2 Head of cauliflower (slice
Flowerets 1/4 inch thick)
2 Carrots, cut in 2 inch long
Strips
1 Green pepper, cut same way
2 Stalks celery, cut in 1 inch
Pieces
Green olives, small jar
4 oz Pimiento
3/4 c Wine vinegar
1/2 c Wesson oil
2 tb Sugar
2 ts Salt
1 ts Pepper
1/2 ts Oregano
Put all ingredients in a skillet, add 1/4 cup of water, bring to a
boil. Simmer, covered, 5 minutes. Cool and refrigerate for 24 hours.
Drain before serving.
