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

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.