Cauliflower Salad

• 1 medium cauliflower
• 5 carrots
• 1 tsp fresh lemon juice
• 1 large red pepper, sliced into rings
• 1 large green pepper, sliced into rings
• 3 small onions, thinly sliced and separated into rings
• 1 cup cider vinegar
• 3/4 tsp oregano
• 1 garlic clove, cut in half
• 1-1/2 tsp sugar
• 1/4 tsp salt

Wash cauliflower thoroughly and separate into medium-sized flowerets. Pare carrots; thinly slice on a diagonal. Place carrots and cauliflower in large saucepan with enough water to cover. Cook uncovered until the vegetables are just tender, but crisp, about 4 minutes. Drain. Place vegetables in large bowl with pepper rings and onion rings. Combine vinegar, oregano, garlic, sugar and salt in mixing bowl; pour over vegetables, refrigerate overnight. To serve, drain vegetables; arrange cauliflower in center of plate and surround with carrots and onion rings. Top with pepper rings.

Yield: 6 servings