Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head fresh cauliflower |
| 2 \N | Raw carrots |
| 1 can | Cut green beans (15 oz.) |
| 2 cups | Celery, diced |
| 1 \N | Jar chopped pimento (2 oz.) |
| 2 \N | Onions, small, chopped fine |
| 1 cup | Sugar |
| ¾ cup | Vegetable oil |
| 1½ tablespoon | Salt |
| \N \N | Pepper to taste |
| 1 cup | Tarragon vinegar |
| 1 \N | Bell pepper, diced (opt.) |
Wash cauliflower and scrape carrots. Parboil each for 1 min. Remove, drain, and cool. Break cauliflower into bite-sized pcs. Slice carrots in ½" pcs. Drain juices from beans and pimento.
Mix all ingreds. well and place in covered bowl in refrigerator.
Allow at least 12 hr. to marinate.