Recipe for Antipasto Appetizer

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Yield:

15 Servings

Ingredients:

Amount	Ingredient
3/4 cup	Fresh broccoli flowerets
3/4 cup	Fresh cauliflower flowerets
2 can	(4-oz) button mushrooms, drained
1 can	(14-oz) artichoke hearts, drained and chopped
1 jar	(4-oz) pimientos, chopped
1 jar	(4-oz) stuffed green olives, drained and sliced
3 x	Ribs celery, chopped
1 can	(8-oz) sliced water chestnuts, drained
1 x	Onion, chopped
1 x	Green bell pepper, chopped
	----------------- DRESSING ----------------
2/3 cup	Vinegar
2/3 cup	Oil
1 pkt	Italian dressing mix
1 tsp	Salt
1/2 tsp	Garlic salt
1 tsp	Onion salt
1 tsp	Sugar
1/4 cup	Minced dry onion
1 tsp	Accent

Instructions:

Instructions: Combine vegetables and set aside. Combine remaining ingredients in saucepan and bring to a boil. Pour over vegetables. Refrigerate for 24 hours. Serve with crackers. Keeps for weeks. Use a food processor for a different texture.

MUST BE PREPARED 1 DAY IN

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