Ingredients:
1 (4 ounce) cans mushroom stems and pieces, drained and finely chopped
1 (14 ounce) cans artichoke hearts, drained and finely chopped
1 (10 ounce) jars pimento stuffed olives, drained and finely chopped
1 (6 ounce) cans ripe olives, drained and finely chopped
1/4 cup chopped green peppers
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 seasoning salt
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon cracked black pepper
Directions:
Combine first 6 ingredients, mixing well; set aside.
Combine remaining ingredients in a saucepan; bring to a boil.
Pour dressing over vegetables and stir.
Place in a large jar with a tight-fitting lid.
Shake jar to stir ingredients; refrigerate overnight.
Serve on hot crusty bread or crackers.
Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
Servings: 8
Time preparation: 20 min.
Time total: 25 min.