Zucchini Salad Recipe

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Zucchini Salad
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  1. In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing mix and Italian dressing; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Drain; serve in a lettuce-lined bowl if desired. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.21 Kcal (214 kJ)
Calories from fat 36.92 Kcal
% Daily Value*
Total Fat 4.1g 6%
Cholesterol 3.04mg 1%
Sodium 91.01mg 4%
Potassium 82.77mg 2%
Total Carbs 3.17g 1%
Sugars 1.79g 7%
Dietary Fiber 0.48g 2%
Protein 0.42g 1%
Vitamin C 2.7mg 5%
Iron 0.6mg 4%
Calcium 8.6mg 1%
Amount Per 100 g
Calories 89.9 Kcal (376 kJ)
Calories from fat 64.81 Kcal
% Daily Value*
Total Fat 7.2g 6%
Cholesterol 5.33mg 1%
Sodium 159.76mg 4%
Potassium 145.28mg 2%
Total Carbs 5.56g 1%
Sugars 3.14g 7%
Dietary Fiber 0.85g 2%
Protein 0.73g 1%
Vitamin C 4.8mg 5%
Iron 1.1mg 4%
Calcium 15mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
  • 1

Good Points

  • saturated fat free,
  • low cholesterol

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