Ingredients
- 2 1/2 italian seasoning
- 14 oz artichoke hearts
- 3/4 c vinegar
- 3/4 c olive oil
- 10 oz pimiento-stuffed olives
- 6 oz ripe olives
- 4 oz cans mushroom stems
- 1/2 c celery (chopped)
- 1/4 c green pepper (chopped)
- 1/4 c instant onion (minced)
- 1 ts sugar
- 1 ts onion salt
- 1 ts salt
- 1 ts seasoned salt
- 1 ts garlic salt
- 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.
