Try one of our appetizer recipes. We
have easy appetizer recipes, hot and cold appetizer recipes, savory cheesecake
recipes, dips and dipper recipes, chicken wings, Italian appetizers, Mexican
appetizer recipes and so much more.
1 (14-ounce) can
artichoke hearts, drained and chopped
2 (7-ounce) cans sliced mushrooms, drained and chopped
1 (7-ounce) jar roasted peppers, drained and chopped
1 cup pimiento-stuffed olives, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup olive or vegetable oil
2/3 cup white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. sugar
1/2 tsp. pepper
Combine first 6 ingredients in a large bowl; set aside.
Sauté onion and garlic in hot oil in a saucepan over medium heat 3 minutes or
until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.
Remove from heat, and pour over vegetables; cover and chill 8 hours.
Transfer to a serving dish, using a slotted spoon, if desired. Serve with
Yield, 5 cups.