Zucchini and Artichoke Salad

Zucchini and Artichoke Salad


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A pleasant salad using the more unusual ingredients. This salad is best when prepared a day ahead of time.

Lauri Ann Randolph

Serves: 6 

  • 1 1/2 cups (375ml) Italian Dressing
  • 2 zucchini
  • 125g fresh mushrooms
  • 185g black pitted olives, sliced
  • 250g tinned artichoke hearts, sliced
  • 2 spring onions, sliced

Preparation:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours15min 

  1. Slice or cube the zucchini. Slice or quarter the mushrooms. Add both to a non-metallic mixing bowl.
  2. Drain off the liquids from the olives and artichoke hearts. Cut the artichoke into slices. Add the slice olives, artichoke and sliced spring onions to the bowl.
  3. Pour in the dressing and toss. Cover and refrigerate for at least 4 hours - overnight is better.

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