Zucchini Salad

Taste of Home's Holiday & Celebrations Cookbook

SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
4 medium zucchini, sliced (about 5 cups)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped (I left this out as I didn't have any)
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. (I didn't have ranch dressing mix on hand, but had Good Seasons Italin dressing mix so used that and 1 c. of ranch dressing instead) - This was taste tested by RaeAnn and Jane. Jane requested it put on this blog as they both liked it. Ruth