This recipe came out of a very old Weight Watchers cookbook, I’m talking 1960s era (Reading old cookbooks is kind of a hobby for me. Well, I guess looking at the pictures mostly). This is one of my favorite ways to eat vegetables!
I like to use a blend for the oils, because this is typically served cold, and I do not like the mouth-coating that occurs with olive oil when it is cold. I do like the flavor though, but mix it with a milder, less saturated oil such as Thrive.
For the vinegar on this recipe, you’re going to want a good one, that has a nice strong crisp flavor.
The spices are relatively simple. 1 tablespoon dried dill, 1 tablespoon onion powder, 1 tablespoon Accent, also known as MSG, 1 teaspoon salt, 1 teaspoon black pepper.
I know there is some controversy surrounding the use of MSG, however, the previously perceived health issues associated with it have been largely disproved, and much of the controversy was possibly driven by Xenophobia. There is MSG in a wide variety of foods that most people eat often, but most of the reports were only after eating at Chinese restaurants. KFC, Doritos, Cheetos, many salad dressings and sauces that are not Asian do contain it. However, feel free to omit it (however, it is pure Umami)
Mix the spices with vinegar and oils.
Cut up a small head of cauliflower to pieces about this size…
And several bunches of broccoli to about this size…
And three large carrots to about this size…
And 8 ounces of mushrooms to about this size…
Add a cup and a half of small tomatoes. Cherry work well, but these were on sale and looked so colorful!
Pretty colors
Add a cup of black olives.
And a cup of green olives.
And toss with the dressing in a very, very large bowl. It’s going to seem a little dry. Let it sit at least overnight to marinate, tossing a few times to get everything covered. You will see that as it sits, some of the moisture from the vegetables will come out and it will get less dry. After a few hours I will sometimes add a bit more oil and vinegar if it still seems too dry.
If you like this recipe you will also like:
- Doe’s House Salad
- Honey Mustard Salad Dressing
- Smoked Paprika Salad Dressing
- Goat Cheese and Beet Salad With Candied Pecans
- Spinach and Strawberry Salad With Poppy Seed Dressing
Marinated Vegetables
Ingredients
- Small head cauliflower
- Several bunches broccoli
- 3 large carrots
- 8 ounces mushrooms
- 1 1/2 cup small tomatoes
- 1 cup black olives
- 1 cup green olives
- 1 cup oil
- 1/2 cup vinegar I usually go a little higher, to about 3/4 cup
- 1 tablespoon dill
- 1 tablespoon MSG Accent or other
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Chop all vegetables and add to a large bowl. Combine marinade ingredients (dill, MSG, onion powder, salt, vinegar, oil, pepper) and whisk. Pour marinade over vegetables and toss to coat. Refrigerate overnight, tossing once or twice to cover vegetables.
Leave a Reply