• 1 medium head cauliflower
• 1/2 cup celery
• 1 green pepper
• 1 red onion
• 8 ripe olives
• 8 green olives
• 8 ounces grated cheddar cheese

Dressing:

• 8 ounce carton sour cream
• 8 ounce bottle creamy Caesar salad dressing
• 2 tablespoons ripe olive juice

Dice vegetables.  Toss with cheese.  Mix dressing ingredients (use olive juice to rinse out salad dressing bottle).  Mix well and pour over salad.  Refrigerate.  Keeps several days

(Gwen Hayes)