Antipasto Spread
Yield: 7 cups

2 4-oz cans mushroom stems and pieces, drained and finely chopped
14-oz can artichoke hearts, drained and finely chopped
10-oz jar pimiento-stuffed olives, drained and finely chopped
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.