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Marinated Vegetable and Olive Salad

SUBMITTED BY: Jessica Moretz 

"This bright, crisp combination of marinated vegetables is perfect for summer!"
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RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 4.0
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  5 Min
READY IN  2 Hrs 35 Min
Original recipe yield 4 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 28, 2008 by KymInNM 
This had a great flavor and was easy to put together. I subbed cucumber and red pepper for... MORE


 
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Recipe Submitter:

Cooking Level: Expert

Home Town: Hickory, North Carolina, USA

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Nutritional Information
Marinated Vegetable and Olive Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 434

  • Total Fat: 44.5g
  • Cholesterol: 0mg
  • Sodium: 1922mg
  • Total Carbs: 7.4g
  •     Dietary Fiber: 2.7g
  • Protein: 1.8g

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