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Antipasto Salad

1/2 to 1 head cauliflower , drained
cut in flowerets,
2 carrots, pared, cut in 2-in. strips
1 cup celery, cut in 1-in. pieces
1 green pepper, cut in 2-in. strips
4-oz. jar pimiento sliced and cut in strips


13-oz. jar pitted green olives, drained
3/4 cup wine vinegar
1/2 cup olive or salad oil
1/2 tsp. oregano
1/4 tsp. pepper

mmmmmm
Combine all ingredients in a large skillet; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, for 5 min. Chill 24 hours. Drain well and serve in glass bowl. (Note: Good as an appetizer or a salad.) Serves 6.

 



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