When we first moved to Florida, we used to play Court Whist and Euchre on Tuesday nights with two widow friends. Camille Lampert was one of them, an Italian through and through. She would have us over for an Italian dinner and fix this salad for us. She has since, sadly, passed away. But her salad lives on.
Camille's Garden Salad
1/2 small head of cauliflower, cut into flowerettes
2 carrots, cut into 2 inch strips
2 stalks celery, cut into 2 inch strips
1 green pepper, cut into 2 inch strips
1 4-oz jar of pimentos, drained
1 4-oz jar of olives, drained
3/4 cup wine vinegar
1/2 cup salad oil
2 T sugar
salt
1/2 tsp oregano leaves
cracked pepper
1/4 cup water
1. In a large heavy pan, combine all ingredients.
2. Bring to a boil Stir occasionally. Reduce heat and simmer, covered, for 5 minutes.
3. Cool. Refrigerate for 24 hours.
4. Drain well before serving.
