Antipasto Spread

Categories: Appetizers | Vegetarian | Italian

Serves: 7 Cups

Ingredients:

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

Instructions:
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Antipasto Skewers | Next: Antipasto Steak Salad