Ingredients
1/2 small head cauliflower, in flowerets and sliced
2 carrots in 2 inch strips
2 stalks celery in 1 inch pieces
1 green pepper in 2 inch strips
4 ounce jar pimentos, drained and cut into 1 inch strips
3 ounce jar pitted green olives drained
3/4 c wine vinegar
1/2 c olive oil
2 T sugar
1 t salt
1/2 t oregano
1/4 t ground black pepper
1/4 c water
Preparation
In large skillet, combine all ingredients with 1/4 c water and bring to boil to simmer covered for 5 minutes. Cool and refrigerate at least 24 hours. Drain and serve.
