MARINATED VEGETABLE AND OLIVE SALAD
This bright, crisp combination of marinated vegetables is perfect for summer!
Provided by Jessica Moretz
Categories Salad Vegetable Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 434 calories, Carbohydrate 7.4 g, Fat 44.5 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 1922.4 mg, Sugar 1 g
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Liza Jako
[email protected]This salad is a great way to use up leftover vegetables. I had some roasted vegetables and grilled zucchini that I needed to use up, and this salad was the perfect solution.
Troy Dundas
[email protected]I'm a vegetarian, and this salad is a great way for me to get my daily dose of vegetables. It's packed with nutrients and antioxidants, and it's low in calories and fat.
Bijay Mukhiya
[email protected]This salad is a great way to sneak some vegetables into your kids' diet. My kids love the colorful vegetables and the sweet and tangy dressing.
Tokosi Kanyinsola
[email protected]I love the way the flavors in this salad meld together. The sweetness of the vegetables, the tanginess of the dressing, and the saltiness of the olives all come together to create a perfect balance.
ILILLEE MEDIA
[email protected]This salad is a great make-ahead lunch. I make it on Sunday night, and then I have lunch for the whole week.
Rose Ladiagonong
[email protected]This salad is a great way to use up leftover grilled vegetables. I had some grilled zucchini and bell peppers, and this salad was the perfect way to use them up.
Umesha Sewwandi
[email protected]I've made this salad several times now, and it's always a hit. My friends and family love it, and I always get requests for the recipe.
Sue Blackmore
[email protected]This salad is a great summer dish. It's light and refreshing, and it's perfect for a picnic or barbecue.
Petros Shamba
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients, tossed together with a simple dressing. But the result is a salad that's both delicious and satisfying.
Dani Nawaz
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants, and it's low in calories and fat.
Michelle Poole
[email protected]I'm not a big fan of vegetables, but this salad changed my mind. The vegetables were so flavorful and juicy, and the dressing was so light and refreshing.
Clenton Mccoy
[email protected]This salad is a great make-ahead dish. You can marinate the vegetables and make the dressing ahead of time, and then just assemble the salad when you're ready to serve.
Lissette Parajon
[email protected]I love the bright, vibrant colors of this salad. It's so appealing to the eye. And the taste is just as good as it looks!
Jamal Williams
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste. I added some crumbled feta cheese and chopped walnuts, and it was delicious.
Jia ch
[email protected]This salad is a great way to use up leftover vegetables. I had some roasted vegetables and grilled zucchini that I needed to use up, and this salad was the perfect solution.
fahim afridi
[email protected]I was pleasantly surprised by how easy this salad was to make. I didn't have any marinated vegetables on hand, so I just used fresh vegetables and marinated them myself. It turned out great!
Mudasar Ahmed
[email protected]This salad was bursting with flavor! The combination of marinated vegetables and olives was perfect, and the dressing was light and tangy. I will definitely be making this again.