Marinated Vegetable and Olive Salad

Ingredients

• 2 cups fresh green beans, trimmed and halved
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sliced mushrooms
• 1/2 cup cherry tomatoes
• 1 (6 ounce) can black olives, drained
• 1/2 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 1/2 cups extra virgin olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to a boil. Add the green beans, broccoli and cauliflower and blanch for 2 minutes, until just tender-crisp.

2. Drain the blanched vegetables well and spread them on a clean towel to cool and dry completely.

3. Put the cooled vegetables in a large bowl with the sliced mushrooms, cherry tomatoes and drained black olives.

4. In a jar or bowl, whisk together the red wine vinegar, salt, ground black pepper, MSG, garlic salt and dried dill weed.

5. Slowly whisk in the extra virgin olive oil until the dressing is emulsified and smooth.

6. Pour the dressing over the vegetables and olives and toss gently until everything is evenly coated.

7. Cover and refrigerate for at least 2 hours, tossing once or twice, so the vegetables absorb the marinade.

8. Before serving, let the salad sit at room temperature for 10 minutes and toss again to redistribute the dressing.