Served as accompaniment. Vegetarian dish.

1 (4 ounce) can Mushroom stems and pieces, drained and finely chopped

1 (14 ounce) can Artichoke Hearts, drained and finely chopped

1 (10 ounce) jar Pimento stuffed Olives, drained and finely chopped

1 (6 ounce) can ripe Olives, drained and finely chopped

1/4 cup chopped Green Peppers

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 Seasoning 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; bring to a boil. Pour dressing over vegetables and stir. Place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve on hot crusty bread or crackers. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 8

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