Try this Zucchini Orange Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Zucchini Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 20
Cuisine: American
Ingredients: 2 md Zucchini -- sliced thin; 15 oz Mandarin Oranges In Juice --; 16 oz Green Beans, Canned --; Drained; 1 c Celery chopped; 16 oz Wax Beans, Canned -- drained; 8 oz Waterchestnuts, Canned --; Sliced, drained; 1 md Onion -- thinly sliced; 1 1/2 c Sugar; Drained *; 1 c Vinegar; 1 tb Water; 1 ts Salt

Find the most delicious recipes here

INGREDIENTS

2 md Zucchini -- sliced thin
15 oz Mandarin Oranges In Juice --
16 oz Green Beans, Canned --
Drained
1 c Celery ; chopped
16 oz Wax Beans, Canned -- drained
8 oz Waterchestnuts, Canned --
Sliced, drained
1 md Onion -- thinly sliced
1 1/2 c Sugar
Drained *
1 c Vinegar
1 tb Water
1 ts Salt

Servings

INSTRUCTIONS

In a large bowl, toss zucchini, onion and celery. Cover with boiling=20 water; let stand for 1 hour. Drain, Add beans, oranges and water=20 chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; = boil for 1 minute. Pour over salad; cover and refrigerate 24 hours = before=20 serving. Yield: 16-20 servings * Editors note: Home-canned or fresh green and wax beans can be=20 substituted for the purchased canned beans. Use 2 cups each, and if = using=20 fresh beans, cook until crisp-tender before adding to salad. Recipe By : Taste of Home magazine, 94/08-09 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

Alert editor

Zucchini Orange Salad

2 md Zucchini -- sliced thin
15 oz Mandarin Oranges In Juice --
16 oz Green Beans, Canned --
 Drained
1 c Celery chopped
16 oz Wax Beans, Canned -- drained
8 oz Waterchestnuts, Canned --
 Sliced, drained
1 md Onion -- thinly sliced
1 1/2 c Sugar
 Drained *
1 c Vinegar
1 tb Water
1 ts Salt

In a large bowl, toss zucchini, onion and celery. Cover with boiling=20  water; let stand for 1 hour. Drain, Add beans, oranges and water=20  chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil; =    boil for 1 minute. Pour over salad; cover and refrigerate 24 hours =  before=20 serving. Yield: 16-20 servings    * Editors note: Home-canned or fresh green and wax beans can be=20  substituted for the purchased canned beans. Use 2 cups each, and if =  using=20 fresh beans, cook until crisp-tender before adding to salad.    Recipe By     : Taste of Home magazine, 94/08-09    From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (129g)
Recipe Makes: 20 Servings

Calories: 176
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 11.3mg		0 %
Total Carbohydrate 45.3g		13 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 45.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 176

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe