Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 oz cans     mushroom stems and
   1      piece         -- 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  cup           chopped green pepper
     1/2  cup           chopped celery
     3/4  cup           vinegar
     3/4  cup           olive oil
     1/4  cup           instant minced onion
   2 1/2  teaspoons     Italian seasoning
   1      teaspoon      onion salt
   1      teaspoon      salt
   1      teaspoon      seasoned salt
   1      teaspoon      garlic salt
   1      teaspoon      sugar
   1      teaspoon      cracked black pepper

Preparation:

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.