Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Antipasto spread

Yield: 7 Cups

Ingredients:

• 2 x 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 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

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.

Web Standards & Support: