Marinated Vegetable and Olive Salad

Name: Marinated Vegetable and Olive Salad
Total time: 155
Yield: 8
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

Recipe by Jessica Moretz from allrecipes.com

Lunch 3 Hr. 35 Mins.

Ingredients

8 servings

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2 cups fresh green beans, trimmed and halved
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1 cup broccoli florets
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1 cup cauliflower florets
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1 cup sliced mushrooms
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½ cup cherry tomatoes
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1 (6 ounce) can black olives, drained
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½ cup red wine vinegar

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1 tablespoon salt
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1 tablespoon ground black pepper
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1 tablespoon monosodium glutamate (MSG)
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1 tablespoon garlic salt
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1 tablespoon dried dill weed
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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.