Antipasto Spread

Categories: Appetizers | Vegetarian | Italian

Serves: 7 Cups

Ingredients:

• 2 x 4-oz cans mushroom stems and
• -pieces, drained and finely
• -chopped
• 1 14-oz can artichoke hearts,
• -drained and finely chopped
• 1 10-oz jar pimiento-stuffed
• -olives, drained and finely
• -chopped
• 1 6-oz can ripe olives,
• -drained and finely chopped
• 1/4 c Chopped green pepper
• 1/2 c Chopped celery
• 3/4 c Vinegar
• 3/4 c Olive oil
• 1/4 c Instant minced onion
• 2 1/2 ts Italian seasoning
• 1 ts Onion salt
• 1 ts Salt
• 1 ts Seasoned salt
• 1 ts Garlic salt
• 1 ts Sugar
• 1 ts Cracked black pepper

Instructions:
Combine first 6 ingredients, mixing well; set aside.
Combine remaining ingredients in a saucepan; bring to
a boil. Pour dressing over vegetables; place in a
large jar with a tight-fitting lid. Shake jar to stir
ingredients; refrigerate overnight. Serve spread with
assorted crackers.