Marinated Vegetable and Olive Salad Recipe

Marinated Vegetable and Olive Salad Recipe

  • 2 cups fresh green beans, trimmed and halved
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sliced mushrooms
  • 1/2 cup cherry tomatoes
  • 1 (6 ounce) can black olives, drained
  • 1/2 cup red wine vinegar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon monosodium glutamate (MSG)
  • 1 tablespoon garlic salt
  • 1 tablespoon dried dill weed
  • 1 1/2 cups extra virgin olive oil
  1. Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.
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