Recipe - Zucchini Orange Salad

2 md Zucchini cut or sliced up thin
1 md Onion thinly cut or sliced up
1 cup Chopped Celery
16 ounce Green Beans, Canned
Drained *
15 ounce Mandarin Oranges In Juice
Drained
16 ounce Wax Beans, Canned drained
8 ounce Waterchestnuts, Canned
Sliced, drained
1 One half cup 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: 1620 servings

* Editors note: Homecanned 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 crisptender before adding to salad.

Recipe By : Taste of Home magazine, 94/0809

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