Categories: Appetizers, Vegetarian, Italian 
      Yield: 7 cups 
  
      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.