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 Tasse
green pepper chopped
1/2 Tasse
celery chopped
3/4 Tasse
vinegar
3/4 Tasse
olive oil
1/4 Tasse
onion Instant, minced
2 1/2 Teelöffel
italien seasoning
1 Teelöffel
Onion salt
1 Teelöffel
salt
1 Teelöffel
salt seasoned
1 Teelöffel
garlic salt
1 Teelöffel
sugar
1 Teelöffel
black pepper cracked
die Zubereitung:
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.
