Zucchini-Artichoke Salad - cooking recipe

Ingredients

1 (8 oz.) bottle Italian dressing
2 (0.4 oz.) envelopes Ranch Style dressing mix
4 medium zucchini, sliced
2 (14 oz.) cans artichoke hearts, drained and halved
1 (8 oz.) can whole button mushrooms, drained
1 (6 oz.) can pitted ripe olives, drained
1 (8 oz.) can bamboo shoots, drained
1 (2 oz.) jar diced pimiento, drained
red leaf lettuce

Preparation

Combine Italian dressing and the Ranch Style dressing mix; stir in remaining ingredients except lettuce.
Cover and chill
8 hours.
When serving, spoon into a lettuce-lined bowl using a slotted spoon.
Makes 12 to 14 servings.