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

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

434 calories; 1.8 g protein; 7.4 g carbohydrates; 0 mg cholesterol; 1922.4 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/05/2009
These vegetables were absolutely outstanding! However I think the amount of dressing is WAY off. I doubled the amount of veggies and even added julienned carrots and a can of corn. However I kept the dressing amount the same (minus the garlic salt but adding 2 chopped garlic cloves) with one major change: instead of a cup and a half of olive oil I used a half of a cup. If I were to have used that much oil I would have had to throw all of the vegetables away because they would have been DROWNED in oil. I gave it four stars because of this but the vegetables I made were very much deserving of a five and I will make them often for parties. I only blanched my beans for a minute and they were crisp yet slightly tender. Read More
(22)

Most helpful critical review

Rating: 3 stars
08/03/2011
Good recipe. I used way less olive oil just enough to coat well. NO MSG. Not neededand it's really bad for you!! Read More
(7)
11 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/05/2009
These vegetables were absolutely outstanding! However I think the amount of dressing is WAY off. I doubled the amount of veggies and even added julienned carrots and a can of corn. However I kept the dressing amount the same (minus the garlic salt but adding 2 chopped garlic cloves) with one major change: instead of a cup and a half of olive oil I used a half of a cup. If I were to have used that much oil I would have had to throw all of the vegetables away because they would have been DROWNED in oil. I gave it four stars because of this but the vegetables I made were very much deserving of a five and I will make them often for parties. I only blanched my beans for a minute and they were crisp yet slightly tender. Read More
(22)
Rating: 4 stars
10/05/2009
These vegetables were absolutely outstanding! However I think the amount of dressing is WAY off. I doubled the amount of veggies and even added julienned carrots and a can of corn. However I kept the dressing amount the same (minus the garlic salt but adding 2 chopped garlic cloves) with one major change: instead of a cup and a half of olive oil I used a half of a cup. If I were to have used that much oil I would have had to throw all of the vegetables away because they would have been DROWNED in oil. I gave it four stars because of this but the vegetables I made were very much deserving of a five and I will make them often for parties. I only blanched my beans for a minute and they were crisp yet slightly tender. Read More
(22)
Rating: 4 stars
12/28/2008
This had a great flavor and was easy to put together. I subbed cucumber and red pepper for broccoli and cauliflower and Spike seasoning for MSG. I also used fresh dill and garlic and halved the dressing which I thought was plenty. The dressing would be good on a green salad as well. This is a very forgiving recipe--use your favorite veggies or whatever you have on hand. Read More
(15)
Advertisement
Rating: 4 stars
09/30/2009
The flavor was great but it turned out TOO SALTY. Next time I will omit the salt and maybe use garlic powder instead of garlic salt. The recipe is great for whatever fresh veggies you have around. Read More
(7)
Rating: 3 stars
08/03/2011
Good recipe. I used way less olive oil just enough to coat well. NO MSG. Not neededand it's really bad for you!! Read More
(7)
Rating: 4 stars
01/02/2010
I make this recipe with slightly different ingredients...no green beans but sliced carrots and a cup of black and cup of green olives instead. It is awesome and I always get requests in the summer for this. One star removed because ITA with the reviewer that said way too much oil. I have always made it w/1/2 or 1/4 C oil. Also...although olive oil is tastier I find that if you refrigerate this salad (and it is much better if refrigerated overnight) OO gets kind of thick and greasy. Regular salad oil works better IMN. Overall though...delicious recipe one of my faves. Read More
(6)
Advertisement
Rating: 5 stars
10/12/2010
My daughter just made this for a church potluck and it was gone in seconds!:) I barely got a taste! But what taste I DID get was delightful. I used the extra EVOO/dressing to dip my ciabatta bread in and had an extra treat! Read More
(3)
Rating: 4 stars
12/07/2014
I read all of the reviews before making this and chose to half the amount of dressing and it was perfect. I also did not use the MSG and didn't miss it. Other than that I made as written and this was a very pretty dish that work with so many things. I will definitely make this again! Read More
(1)
Rating: 4 stars
01/02/2014
Made this for a family gathering and got lots of compliments. Cut down the salt to 2 tsp and added 2 minced garlic cloves instead of garlic salt. Also cut olive oil down to 1/2 c. Did not use MSG. Marinated it overnight. Adjusting the ingredients has made this a 5 star as we are trying to eat healthier! Read More
Rating: 2 stars
12/30/2019
Sorry much too strong for us. We liked the flavours but I will try again with half the spices. Read More