Marinated Vegetable and Olive Salad

Marinated Vegetable and Olive Salad

Jessica Moretz 0

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

Ingredients 2 h 35 m {{adjustedServings}} servings 434 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 44.5 g
  • 68%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1922 mg
  • 77%

Based on a 2,000 calorie diet

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  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.
  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.
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Reviews 8

  1. 10 Ratings


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.


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.


Good recipe. I used way less olive oil, just enough to coat well. NO MSG. Not neededand it's really bad for you!!