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!
Recommended: 30 Fresh Ways to Use Up Zucchini
- 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
- 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.
Originally published as Zucchini Orange Salad in Taste of Home August/September 1994, p13
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