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Zucchini Salad Recipe

My husband and I have a big garden and grow a variety of vegetables, including lots of zucchini. That abundant summer produce stars in this simple salad. —Shirley Smith, Wichita, Kansas

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Zucchini Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

4 medium zucchini, sliced (about 5 cups)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives
1 can (8 ounces) sliced water chestnuts, drained
1 envelope ranch salad dressing mix
1 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

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Leaf lettuce, optional

Directions

In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing mix and Italian dressing; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Drain; serve in a lettuce-lined bowl if desired. Yield: 8 servings.

Originally published as Zucchini Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p216