1 C. CHOPPED CAULIFLOWER
1 C. SHREDDED OR CHOPPED CARROTS
4 RIBS CELERY SLICED THIN
1 GREEN PEPPER, CHOPPED
1 ½ C RED CABBAGE, CHOPPED
MIX ABOVE VEGETABLES IN A LARGE BOWL. TOP WITH DRESSING AND SERVE. BEST IF MADE A COUPLE OF HOURS AHEAD.
DRESSING: MIX THE FOLLOWING TOGETHER.
¼ TSP PEPPER
½ TSP SALT
2 TSP ITALIAN DRESSING
PINCH CAYENNE PEPPER
½ C OLIVE OIL
½ C APPLE CIDER VINEGAR