Yield: 7 Cups
Measure | Ingredient |
---|---|
2 xes | 4-oz cans mushroom stems and pieces, drained and finely chopped |
1 \N | 14-oz can artichoke hearts, drained and finely chopped |
1 \N | 10-oz jar pimiento-stuffed olives, drained and finely chopped |
1 \N | 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.