Pickled Garden Salad Recipe

• 1/2 sm. head cauliflower, cut in florets and sliced
• 2 carrots, pared, cut in 2 inch strips
• 2 stalks celery, cut in 1 inch pcs (1 c.)
• 1 green pepper, cut in 2 inch strips
• 1 (4 ounce.) jar pimento, liquid removed, cut in strips
• 1 (3 ounce.) jar pitted green olives, liquid removed
• 3/4 c. wine vinegar
• 1/2 c. extra virgin olive oil salad oil
• 2 tbsp. sugar
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper

1. In large skillet, combine ingredients with 1/4 c. water.
2. Bring to boil; stir occasionally.
3. Reduce heat; simmer, covered for 5 min.
4. Cold; then chill at least 24 hrs.
5. Drain well.
6. Makes 6 antipasto servings.

head cauliflower, carrots, stalks celery, green pepper, pimento, green olives, wine vinegar, extra virgin olive oil salad oil, sugar, salt, oregano, pepper

Taken from cookeatshare.com/recipes/pickled-garden-salad-35027 (may not work)