Marinated Vegetable and Olive Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This bright, crisp combination of marinated vegetables is perfect for summer! Ingredients:
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 |
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.
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