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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 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:
1. 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.
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