Antipasto Spread

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Title: Antipasto Spread
Categories: Appetizers, Vegan, Italian
Yield: 7 cups

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

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.

From Southern Living 1981 Annual Recipes.

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