All Recipes Best Recipe Salad Vegetable Salad Recipes

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

Nutrition Info

434 calories carbohydrate: 7.4 g cholesterol: : - fat: 44.5 g fiber: 2.7 g protein: 1.8 g saturatedFat: 6.2 g servingSize: - sodium: 1922.4 mg sugar: 1 g transFat: : - unsaturatedFat: : -

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.

4 cups

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