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

½ cup cherry tomatoes

1 (6 ounce) can black olives, drained

½ 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 ½ cups extra virgin olive oil

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.