Ingredients:

1 head cauliflower, broken
16 oz ripe olives, drained and halved 
1 or 2 bell peppers, bite size pieces
½ c white onion, chipped
½ c salad oil
2 oz diced pimiento with juice
3 T fresh lemon juice
3 T wine vinegar	
2 tsp salt
2 tsp sugar
½ tsp black pepper	

Preparation:

Combine first four ingredients in a large bowl with lid. In a container with lid, combine the remaining ingredients. Shake to dissolve sugar and salt. Pour over the vegetables and stir or shake to blend. Cover and refrigerated overnight.