Title: Antipasto Spread
Categories: Appetizer Vegan
Yield: 7 Servings
| | | 4-oz cans mushroom stems and pieces; drained and finely chop |
| 1 | | 14-oz can artichoke hearts drained and finely chopped |
| 1 | | 10-oz jar pimiento-stuffed olives; drained and finely choppe |
| 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 ingr
>From Southern Living 1981 Annual Recipes.