Cauliflower Olive Salad

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup stuffed olives, sliced
1 can (4-1/2 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional

Dressing
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil.

Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Makes 8 servings.