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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These marinated vegetables are so versatile. You can use the spread on crackers or hot french bread slices, or as a savory sandwich filling with fresh tomatoes, and lettuce. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers. Ingredients:
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 pepper |
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 |
Directions:
1. Combine first 6 ingredients, mixing well; set aside.
2. Combine remaining ingredients in a saucepan; bring to a boil.
3. Pour dressing over vegetables and stir.
4. Place in a large jar with a tight-fitting lid.
5. Shake jar to stir ingredients; refrigerate overnight.
6. Serve on hot crusty bread or crackers.
7. Place a teaspoonfull on endive spears, celery sticks, or artichoke bottoms to make beautiful appetizers.
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