Recipe for Antipasto Spread

Antipasto Spread

Ingredients

.....2 (4 ounce) cans mushroom stems and pieces, drained and finely chopped
.....1 (14 ounce) can artichoke hearts, drained and finely chopped
.....1 (10 ounce) jar pimiento stuffed olives, drained and finely chopped
.....1 (6 ounce) can ripe olives, drained and finely chopped
.....1/4 cup chopped green pepper
.....1/2 cup chopped celery
.....3/4 cup vinegar
.....3/4 cup olive oil
.....1/4 cup instant minced onion
.....2 1/2 teaspoons 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

Preparation

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.

Yield: About 7 cups