Description
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 2 hrs 35 mins
Servings: 8