VEGETABLES:

8 oz. sliced mushrooms, drained
14 oz. can artichoke hearts, drained
16 Spanish olives, pitted, drained, sliced
30 green olives, pitted, drained, sliced
1/4 c. chopped bell pepper
1/2 c. chopped celery

SAUCE:

1/4 c. white vinegar
3/4 c. olive oil
1/4 c. minced dry onion
2 1/2 tsp. Italian seasoning
1 tsp. salt
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. Accent
1 tsp. sugar
1/2 tsp. seasoning pepper

Mix all vegetables in bowl. Combine all sauce ingredients in saucepan and bring to a boil. Pour sauce over vegetables. Let set and chill one hour. May keep in refrigerator 2 weeks. Serve with crackers or baguette.