Marinated Vegetable and Olive Salad

7 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    2 h 35 m
Jessica Moretz
Recipe by  Jessica Moretz

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

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Adjust Servings

Original recipe yields 4 cups



  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 (7)

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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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 44.5 g
  • 68%
  • Carbs
  • 7.4 g
  • 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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Quinoa Vegetable Salad


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Green Bean and Stuffed Olive Salad