Name: Marinated Vegetable and Olive Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Fresh green beans, trimmed and halved - 2 cups; Broccoli florets - 1 cup; Cauliflower florets - 1 cup; Sliced mushrooms - 1 cup; Cherry tomatoes - ½ cup; Black olives, drained - 1 (6 ounce) can; Red wine vinegar - ½ cup; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Monosodium glutamate (MSG) - 1 tablespoon; Garlic salt - 1 tablespoon; Dried dill weed - 1 tablespoon; Extra virgin olive oil - 1 ½ cups

Ingredients for - Marinated Vegetable and Olive Salad

1. Fresh green beans, trimmed and halved 2 cups

2. Broccoli florets 1 cup

3. Cauliflower florets 1 cup

4. Sliced mushrooms 1 cup

5. Cherry tomatoes ½ cup

6. Black olives, drained 1 (6 ounce) can

7. Red wine vinegar ½ cup

8. Salt 1 tablespoon

9. Ground black pepper 1 tablespoon

10. Monosodium glutamate (MSG) 1 tablespoon

11. Garlic salt 1 tablespoon

12. Dried dill weed 1 tablespoon

13. Extra virgin olive oil 1 ½ cups

How to cook deliciously - Marinated Vegetable and Olive Salad

1 . Stage

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 . Stage

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.