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Zucchini Salad

 Zucchini Salad
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
8 ServingsPrep: 15 min. + chilling

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 Italian salad dressing
  • 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.