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 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.
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