Vegetable Recipe — Marinated Vegetable and Olive Salad

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
• 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

Cooking 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.

Nutrition Facts

• calories434
• carbohydrateContent7.4 g
• fatContent44.5 g
• fiberContent2.7 g
• proteinContent1.8 g
• saturatedFatContent6.2 g
• sodiumContent1922.4 mg
• sugarContent1 g