Antipasto Salad

(serves 6-8)

1/2 sm. head cauliflower, in flowerettes
1 (4 oz.) jar pimento
1 (3 oz.) jar green olives
2 carrots in 2 inch strips
1 (3 oz.) jar pitted black olives
2 stalks celery in 1 inch pieces
1 tsp. salt
1/2 tsp. oregano
1 green pepper in 2 inch strips
1/4 tsp. pepper
1/4 c. water
3/4 c. wine vinegar
1/2 c. olive oil
2 T. sugar

Mix all ingredients in large skillet. Bring to boil, reduce heat and simmer 5 minutes. Cool. Refrigerate at least 24 hours. Drain and serve. Cheese, pepperoni, croutons, anchovies, and/or hard-boiled eggs may be added for serving.