Christmas Vegetable Salad
1/4 cup canola oil
1 tablespoon plus 1-1/2 teaspoons lemon juice
1 tablespoon plus 1-1/2 teaspoons white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
Coarsely ground pepper
2 cups thinly sliced cauliflower
1/2 cup sliced pimiento-stuffed olives
1/3 cup chopped green pepper
1/3 cup chopped red pepper
1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.
Yield: 6 servings.