Ingredients
| 1/3 cup | salad oil | | 1/3 cup | cider vinegar | | 2 tbsp. | green pepper, finely chopped | | 1 tbsp. | parsley, chopped | | 1 tsp. | salt | | 1/4 tsp. | paprika | | 1/8 tsp. | pepper | | 3 cups | cauliflower florets, cooked tender-crisp | | 1 can (15 oz.) | garbanzo beans, heated and drained 2 cups cucumber, unpared, sliced | | 1 cup | carrots, cut in thin strips |
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Instructions
Place oil, vinegar, green pepper, parsley, salt, and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally.
Author's Comments
For optimum eating quality, use within a few days.
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