Marinated Zucchini Salad - cooking recipe

Ingredients

8 oz. bottle Italian salad dressing
2 (8 oz.) envelopes buttermilk salad dressing mix
4 medium zucchini
2 (8 1/2 oz.) cans artichokes hearts, drained
8 oz. can mushrooms, drained
2 (8 oz.) cans bamboo shoots
2 (6 oz.) cans pitted black olives, drained

Preparation

Combine first 2 ingredients, mix well and set aside.
Slice zucchini and artichoke hearts into a large bowl.
Add remaining vegetables; add dressing mixture, stir until vegetables are coated.
Cover; chill overnight.
This will keep for 1 week in the refrigerator.
The longer it marinates, the better it gets.