cauliflower into small florets. Cook, covered, in a small amount of
boiling water 3 minutes. Add strips of green pepper and continue cooking
just until vegetables are tender-crisp, about 5 minutes more.
Drain. Put hot vegetables in a shallow glass dish. Add tomatoes. Combine
vinegar, oil, salt, pepper, paprika, olives, relish and onions in a
small jar with a tight lid and shake until well blended. Pour over
vegetables. Cool, stirring gently 2-3 times. Cover with transparent wrap
and chill until serving time. Lift out of oil mixture with a slotted
spoon at serving time and serve on lettuce as a salad.