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.

Kalli Hiller

Article by Kalli Hiller

Kalli Hiller is a voluntary vagabond who, with her husband Jacob, has traveled full time for the last eight years.

Kalli has written 371 awesome articles for us.

  • GooberDiva13

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

  • Jay

    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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