Marinated Vegetable And Olive Salad

• 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

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.

fresh green beans, broccoli florets, cauliflower florets, mushrooms, cherry tomatoes, black olives, red wine vinegar, salt, ground black pepper, glutamate, garlic salt, dill weed, extra virgin olive oil

Taken from www.allrecipes.com/recipe/165414/marinated-vegetable-and-olive-salad/ (may not work)