Ingredients
- 2 1/2 italian seasoning
- 280 gr artichoke hearts
- 180 ml vinegar
- 180 ml olive oil
- 160 gr pimiento-stuffed olives
- 95 gr ripe olives
- 65 gr cans mushroom stems
- 50 gr celery (chopped)
- 34 gr green pepper (chopped)
- 24 gr instant onion (minced)
- 4 gr sugar
- 3 gr onion salt
- 3 gr salt
- 3 gr seasoned salt
- 3 gr garlic salt
- 3 gr 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.
