2 c. cauliflower flowerets
1 medium carrot, cut into thin
2 Tbsp. water
1 medium green pepper, cut
into 1-inch sq.
1/3 c. pitted ripe olives,
2 Tbsp. white wine vinegar
1 Tbsp. sugar
1 Tbsp. cooking oil
1/2 tsp. dried tarragon
1/4 tsp. salt
In a 1 1/2 quart casserole or baking dish combine
cauliflower flowerets, carrot strips, onion wedges and water.
Cook, covered, on 100% power (High) about 5 minutes or until
vegetables are almost tender, stirring once. Add green pep-
pers. Cover and cook on High for 1 to 2 minutes more or until
green pepper is tender. Add olives. Stir together vinegar,
sugar, oil, tarragon and salt. Stir oil mixture into vegeta-
bles. Cook, covered, on High for 30 seconds more. Serve hot
or cold. Garnish with walnut halves. Makes 4 servings.
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