Source: Southern Living 1981 Annual Recipes
2 (4 ounce) cans mushroom stems and pieces,
drained and finely chopped
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 (10 ounce) jar pimiento-stuffed olives, drained and finely chopped
1 (6 ounce) can ripe olives drained and finely chopped
1/4 cup chopped green pepper
1/2 cup chopped celery
3/4 cup vinegar
3/4 cup olive oil
1/4 cup instant minced onion
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 cracked black pepper
Combine first 6 ingredients, mixing well; set aside.
Combine remaining ingredients in a saucepan and bring to a boil.
Pour dressing over vegetables and place in a large jar with a tight-fitting lid. Shake jar to stir ingredients. Chill in refrigerate overnight.
Serve spread with assorted crackers or slices of toasted Italian bread.