Antipasto Spread

Recipe Ingredients

1 can		Mushroom stems and drained anf finely chopped
1 can		Artichoke hearts drained and finely chopped
1 can		Pimiento-stuffed
		Olives - drained and finely chopped
1 can		Ripe olives drained and finely chopped
1/4 cup	36g / 1.3oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
3/4 cup	177ml	Vinegar
3/4 cup	177ml	Olive oil
1/4 cup	15g / 0.5oz	Instant minced onion
2 1/2 teaspoons	12ml	Italian seasoning
1 teaspoon	5ml	Onion salt
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Seasoned salt
1 teaspoon	5ml	Garlic salt
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cracked black pepper

Recipe Instructions

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.

Source:
Little Mom

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