Marinated Vegetable and Olive Salad

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

Step: 1

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.

Step: 2

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.

Per Serving: 434 calories; protein 1.8g; carbohydrates 7.4g; fat 44.5g; sodium 1922.4mg.

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