Marinated Vegetable and Olive Salad

Name: Marinated Vegetable and Olive Salad
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams black olives, drained; 237 milliliters broccoli florets; 237 milliliters cauliflower florets; 118 milliliters cherry tomatoes; 1 Tbsp dried dill weed; 355 milliliters extra virgin olive oil; 473 milliliters fresh green beans, trimmed and halved; 1 Tbsp garlic salt; 1 Tbsp ground black pepper; 237 milliliters sliced mushrooms; 118 milliliters red wine vinegar; 1 Tbsp salt; 1 Tbsp monosodium glutamate (MSG)

Marinated Vegetable and Olive Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe makes 4 servings with 256 calories, 4g of protein, and 23g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, extra virgin olive oil, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes. Marinated Vegetable Salad, Marinated Vegetable Salad, and Marinated Vegetable Salad are very similar to this recipe.

Instructions

Bring a large pot of lightly salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the green beans, and cook until tender, 1 to 2 minutes.

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Green Beans

Drain, and rinse under cold water until the green beans are cool.

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Green Beans

Water

Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.

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Cauliflower

Mushrooms

Broccoli

Tomato

Olives

Equipment you will use

Bowl

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.

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Msg