• 2 cups white wine vinegar, divided
  • 2/3 cup olive oil
  • 2- 6 oz. cans tomato paste
  • 1 tsp. salt
  • 1 tsp. pepper
  • 7 oz. pickled cocktail onions, undrained
  • 4 oz. sliced pimentos, undrained
  • 8 oz. pimento stuffed green olives, undrained
  • 1 pint dill pickles, drained and thinly sliced
  • 12 oz. Albacore tuna, drained
  • 6 oz. small black olives, drained
  • 1 small head cauliflower
  • 1 cup baby carrots, thinly sliced

This is such a delicious way to start the party!

  1. In a small saucepan, stir until combined:  1 cup vinegar, olive oil, tomato paste, salt and pepper.  Bring to a simmer.  Remove from heat and let cool.
  2. Breakdown cauliflower into small flowerettes and put into a large pot with sliced carrots.  Cover with 4 cups water and add remaining 1 cup vinegar.  Bring to a boil and cook just until al dente, 3-5 minutes.  Immediately drain into strainer and let cool.
  3.  In a large glass bowl mix together undrained onions, pimentos and green olives.  Add tomato sauce, dill pickles, tuna, black olives and cooked cauliflower and carrots.
  4. Let chill overnight.
  5. Serve with crackers or cocktail forks.