antipasto spread

7 Cups
2 xes 4-oz cans mushroom stems and pieces, drained and finely chopped
14-oz can artichoke hearts, drained and finely chopped
10-oz jar pimiento-stuffed olives, drained and finely chopped
6-oz can ripe olives, drained and finely chopped
¼ cup Chopped green pepper
½ cup Chopped celery
¾ cup Vinegar
¾ cup Olive oil
¼ cup Instant minced onion
2½ teaspoon Italian seasoning
1 teaspoon Onion salt
1 teaspoon Salt
1 teaspoon Seasoned salt
1 teaspoon Garlic salt
1 teaspoon Sugar
1 teaspoon Cracked black pepper

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.

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