Zucchini orange salad

 
                           Zucchini Orange Salad
 
 Recipe By     : Taste of Home magazine, 94/08-09
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Medium        Zucchini -- sliced thin
    1      Medium        Onion -- thinly sliced
    1      Cup           Chopped Celery
   16      Ounces        Green Beans, Canned -- drained *
   15      Ounces        Mandarin Oranges In Juice -- drained
   16      Ounces        Wax Beans, Canned -- drained *
    8      Ounces        Waterchestnuts, Canned -- sliced, drained
    1 1/2  Cups          Sugar
    1      Cup           Vinegar
    1      Tablespoon    Water
    1      Teaspoon      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.
 
 
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 NOTES : ' Ingredients in this might surprise you, not as much as the=20
        delightful flavor and refreshing crunch the blend produces __=20
        Clarice Schweitzer, Sun City, Arizona