*  Exported from  MasterCook II  *

                          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
water; let stand for 1 hour. Drain, Add beans, oranges and water
chestnuts. Combine remaining ingredients in a saucepan. Bring to a
boil; boil for 1 minute. Pour over salad; cover and refrigerate 24
hours before serving.

Yield: 16-20 servings

* Editors note: Home-canned or fresh green and wax beans can be
substituted for the purchased canned beans. Use 2 cups each, and if
using 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
       delightful flavor and refreshing crunch the blend produces
       Clarice Schweitzer, Sun City, Arizona