- 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
- 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.
- 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.
05/15/2018
recipepes.com
Marinated Vegetable and Olive Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
