Italiano Arugala Salad with Cauliflowe

Serves 6-8

1 medium cauliflower, sliced into bite sized pieces (1 quart)
1 large bunch arugala, cut or torn into bite sized pieces (1 quart)
1 large carrot, sliced into match sticks
juice of 1-2 lemons (1/2 cup or to taste)
salt and pepper to taste
Option #1: Garnish with olives
Option #2: Garnish with pine nuts, roasted pumpkin seeds or almonds.

Put all the ingredients into a serving bowl and mix them together. Add a pinch of salt and about 1/4 teaspoon black pepper or season to taste. Let it marinate for 10 minutes or more before serving.