Antipasto Spread

• 2 each mushrooms, canned 4-oz cans, stems and pieces, drained, finely chopped
• 14 ounce artichoke hearts can, drained, finely chopped
• 10 ounce pimento stuffed green olives jar, drained, finely chopped
• 6 ounce olives can, drained, finely chopped
• 1/4 cup green bell peppers chopped
• 1/2 cup celery chopped
• 3/4 cup vinegar
• 3/4 cup olive oil
• 1/4 cup onion, dried flakes
• 2 1/2 teaspoons italian seasoning
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 teaspoon garlic salt
• 1 teaspoon sugar
• 1 teaspoon black pepper fresh ground

1. Combine first 6 ingredients, mixing well; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil.
3. Pour dressing over vegetables; place in a large jar with a tight-fitting lid.
4. Shake jar to stir ingredients; refrigerate overnight.
5. Serve spread with assorted crackers.

mushrooms, hearts can, green olives, olives, green bell peppers, celery, vinegar, olive oil, onion, italian seasoning, onion salt, salt, salt, garlic salt, sugar, black pepper

Taken from recipeland.com/recipe/v/antipasto-spread-3292 (may not work)