| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian, Italian |
7 |
Cups |
INGREDIENTS
| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”