Zucchini-Artichoke Salad

Yet another use for that prolific summer veggie!

     Normally I shy away from recipes with this many canned items but, for some reason, I was intrigued with this recipe that appeared in a 1991 summer edition of “Southern Living” magazine. A little different than the usual salad; I’ve been making it, at least once every summer, ever since. Be sure to allow enough time for the veggies to soak up the flavors of the dressing (salad needs to be refrigerated for at least 8 hours for the flavors to meld).

Zucchini-Artichoke Salad    Serves 12 to 14

1 (8 oz.) bottle Italian salad dressing

2 (0.4 oz.) envelopes ranch-style dressing mix

4 medium zucchini, sliced

2 (14 oz.) cans artichoke hearts (packed in liquid), drained & halved

1 (8 oz.) can whole mushrooms, drained (I prefer using fresh mushrooms and unless they are really small, I slice them)

1 (6 oz.) can pitted ripe olives, drained

1 (8 oz.) jar bamboo shoots, drained

1 (2 oz.) jar diced pimento, drained

Red or green leaf lettuce

1.     Combine Italian salad dressing and ranch dressing mix; stir in remaining ingredients except lettuce. 

2.     Cover and chill at least 8 hours. 

3.     Spoon into a lettuce-lined bowl using a slotted spoon.