Sunday, January 31, 2010

Recipe Per Request

image 2 cans artichoke hearts (drain, squeeze out extra water, and cut into pieces)
2 cans black olives (drain)
2 cans bamboo shoots (drain)
2 cans mushrooms (drain)
2 cups zucchini sliced very thin
bottle Italian dressing (low oil)
package Hidden Valley Ranch



This is a recipe from my mother-in-law. It makes a lot of servings too. I took it to a dinner and it was a crowd pleaser and everyone wanted the recipe so here it is:

Combine ingredients and mix in a bowl. That’s it :)

Jacob : This salad is soo good.  I had 5 helpings at our “break the fast” dinner.


GooberDiva13 said...

sounds delicious, except the olives and mushrooms...could there be replacements for those?

Jay said...

Kalli this is Bonnie Nielsen writing to say a BIG thanks for posting this! I am taking this salad to a book club today. You'll probably hear the shouts of approval from wherever you are right now - hehe!! Hope you and Jacob are happy, safe and well.

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