Zucchini Orange Salad Recipe

5 1 1
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Zucchini Orange Salad Recipe

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5 1 1
Publisher Photo
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!
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 5 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 5 min. + chilling

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

Nutritional Facts

3/4 cup: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 1g protein.

  • 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
  1. In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand for 1 hour.
  2. 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.
Originally published as Zucchini Orange Salad in Taste of Home August/September 1994, p13

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proesner User ID: 102431 12210
Reviewed Jun. 26, 2011

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

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