Zucchini Orange Salad Recipe

Zucchini Orange Salad Recipe Rating 5

The ingredients in this recipe from Clarice Scweitzer of Sun City, Arizona may surprise you, but not as much as the delightful flavor and refreshing crunch the blend produces!

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Zucchini Orange Salad Recipe
  • Prep: 10 min. + standing Cook: 5 min. + chilling
  • Yield: 16-20 Servings
10 5 15

Ingredients

  • 2 medium zucchini, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup chopped celery
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (14-1/2 ounces) cut green beans, drained, drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 cups sugar
  • 1 cup cider vinegar
  • 1 tablespoon water
  • 1 teaspoon salt

Directions

  • In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour.
  • Drain. Add the oranges, beans and water chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before serving. Yield: 16-20 servings.

    Editor's Note: Home-canned or fresh green and wax beans can be substituted for purchased canned beans. Use 2 cups of each, and if using fresh beans, cook until crisp-tender before adding to salad.

Nutritional Facts 1 serving (3/4 cup) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 256 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Zucchini Orange Salad in Taste of Home August/September 1994, p13

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Zucchini Orange Salad

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Reviewed on Jun. 26, 2011 by proesner

We love this refreshing salad. It's so easy to make. Even my kids like it.

 
 
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