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Mardi Gras Saladsalads, cajun, kosher 1 head fresh cauliflower 2 raw carrots 1 can cut green beans (15 oz.) 2 cup celery, diced 1 jar chopped pimento (2 oz.) 2 onions, small, chopped fine 1 cup sugar 3/4 cup vegetable oil 1 1/2 tablespoon salt 1 pepper to taste 1 cup tarragon vinegar 1 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 1/2" 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.
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