Shirley Smith of Wichita Kansas shares this recipe.
4 medium zucchini, sliced about 5 cups
1 can (14 ounces) water packed artichoke hearts, 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
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 refrigeratee for several hours overnight Drain serve in a lettuce lined bowl.
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