Cauliflower Salad

Course : Salads
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1 head cauliflower broken
16 ounces ripe olives, drained and halved
2 medium bell peppers, bite size pieces
1/2 Cup white onion, chipped
1/2 Cup salad oil
2 ounces diced pimiento with juice
3 tablespoons fresh lemon juice
3 tablespoons wine vinegar
2 teaspoon salt
2 teaspoon sugar
1/2 teaspoon black pepper

Preparation / Directions:

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.

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