Marinated Vegetable and Olive Salad recipe

All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

2 cups fresh green beans, trimmed and halved
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
½ cup cherry tomatoes
1 (6 ounce) can black olives, drained
½ 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 ½ cups extra virgin olive oil

Nutrition Info

434 calories
carbohydrate: 7.4 g
cholesterol: : -
fat: 44.5 g
fiber: 2.7 g
protein: 1.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 1922.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

This bright, crisp combination of marinated vegetables is perfect for summer!

Do you like the recipe? Share this tasty recipe!