Marinated Vegetable and Olive Salad Recipe -

Marinated Vegetable and Olive Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    2 hrs 35 mins


  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 More Reviews

Most Helpful Positive Review
Oct 05, 2009

These vegetables were absolutely outstanding! However, I think the amount of dressing is WAY off. I doubled the amount of veggies, and even added julienned carrots and a can of corn. However, I kept the dressing amount the same (minus the garlic salt but adding 2 chopped garlic cloves), with one major change: instead of a cup and a half of olive oil, I used a half of a cup. If I were to have used that much oil I would have had to throw all of the vegetables away because they would have been DROWNED in oil. I gave it four stars because of this, but the vegetables I made were very much deserving of a five, and I will make them often for parties. I only blanched my beans for a minute and they were crisp yet slightly tender.

Most Helpful Critical Review
Aug 03, 2011

Good recipe. I used way less olive oil, just enough to coat well. NO MSG. Not neededand it's really bad for you!!


9 Ratings

Dec 28, 2008

This had a great flavor and was easy to put together. I subbed cucumber and red pepper for broccoli and cauliflower, and Spike seasoning for MSG. I also used fresh dill and garlic, and halved the dressing, which I thought was plenty. The dressing would be good on a green salad, as well. This is a very forgiving recipe--use your favorite veggies or whatever you have on hand.

Sep 30, 2009

The flavor was great, but it turned out TOO SALTY. Next time I will omit the salt and maybe use garlic powder instead of garlic salt. The recipe is great for whatever fresh veggies you have around.

Jan 02, 2010

I make this recipe with slightly different green beans but sliced carrots, and a cup of black, and cup of green olives instead. It is awesome and I always get requests in the summer for this. One star removed because ITA with the reviewer that said way too much oil. I have always made it w/1/2 or 1/4 C oil. Also...although olive oil is tastier, I find that if you refrigerate this salad (and it is much better if refrigerated overnight) OO gets kind of thick and greasy. Regular salad oil works better IMN. Overall though...delicious recipe, one of my faves.

Oct 12, 2010

My daughter just made this for a church potluck and it was gone in seconds! :) I barely got a taste! But what taste I DID get was delightful. I used the extra EVOO/dressing to dip my ciabatta bread in and had an extra treat!

Jan 02, 2014

Made this for a family gathering and got lots of compliments. Cut down the salt to 2 tsp and added 2 minced garlic cloves instead of garlic salt. Also cut olive oil down to 1/2 c. Did not use MSG. Marinated it overnight. Adjusting the ingredients has made this a 5 star, as we are trying to eat healthier!


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 44.5 g
  • 68%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 1922 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jessica Moretz
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