Recipe for Antipasto Spread 
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Yield:
7
Ingredients:
Amount Ingredient
4 x -oz cans mushroom stems and pieces drained and finely chopped
1 x 14-oz can artichoke hearts drained and finely chopped
1 x 10-oz jar pimiento-stuffed olives drained and finely chopped
1 x 6-oz 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
1/2 tsp Italian seasoning
1 tsp Onion salt
1 tsp Salt
1 tsp Seasoned salt
1 tsp Garlic salt
1 tsp Sugar
Instructions:
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.

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