 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I've been making this since I found it in 1981...Open a couple cans and it's practically done...The hardest thing about this is waiting the 24 hours for it to marinade....Serve on Crostini...From Southern Living Ingredients:
2-4 oz. cans mushroom stems and pieces |
1-14 oz. can artichoke hearts |
1-10 oz. jar pimiento-stuffed green olives |
1-6 oz. can black olives |
1/4 cup chopped green pepper |
1/2 cup chopped celery |
3/4 cup vinegar |
3/4 cup olive oil |
1/4 cup dried minced onion |
2 1/2 tsp. italian seasoning |
1 tsp. onion salt |
1/2-1 tsp. salt |
1 tsp. seasoned salt |
1 tsp. garlic salt |
1 tsp. sugar |
1 tsp. pepper |
crushed red pepper (add to taste if you like a spicy kick, otherwise leave it out) |
parmesan cheese, grated |
crostini |
Directions:
1. Chill time takes 24 hours
2. Add first 6 ingredients to food processor and pulse until finely chopped but not pureed
3. Put remaining ingredients into saucepan and bring to boil
4. Pour dressing over vegetables
5. Mix thoroughly and refrigerate overnight
6. Sprinkle with cheese just before serving
7. Can be served with crackers but I prefer Crostini
|
|