Antipasto SpreadPosted by bettyboop50 at recipegoldmine.com May 9, 2001Source: Southern Living 1981 Annual Recipes2 (4 ounce) cans mushroom stems and pieces,    drained and finely chopped1 (14 ounce) can artichoke hearts, drained and finely chopped1 (10 ounce) jar pimiento-stuffed olives, drained and finely chopped1 (6 ounce) can ripe olives drained and finely chopped1/4 cup chopped green pepper1/2 cup chopped celery3/4 cup vinegar3/4 cup olive oil1/4 cup instant minced onion2 1/2 teaspoons Italian seasoning1 teaspoon onion salt1 teaspoon salt1 teaspoon seasoned salt1 teaspoon garlic salt1 teaspoon sugar1 teaspoon cracked black pepperCombine first 6 ingredients, mixing well; set aside.Combine remaining ingredients in a saucepan and bring to a boil.Pour dressing over vegetables and place in a large jar with a tight-fitting lid. Shake jar to stir ingredients. Chill in refrigerate overnight.Serve spread with assorted crackers or slices of toasted Italian bread.