Here's another recipe from the farmers market yesterday. Zucchini Salad Ingredients: 4 medium zucchini, sliced (about 5 cups) 1 can (14 oz.) water-packed artichoke hearts, drained and chopped 2 jars (4 1/2 oz. each) sliced mushrooms, drained 1 can (2 1/4 oz.) sliced ripe olives 1 can (8 oz.) sliced water chestnuts, drained 1 envelope ranch salad dressing mix 1 cup Italian salad dressing Directions: In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing and Italian dressing; pour over vegetables and toss to cover. Cover and refrigerate for several hours or overnight.
