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Antipasto for a Crowd

20 mushrooms medium, halved
1 9-ounce jar pickled garden salad mix,* well drained
1 6-ounce jar marinated artichoke hearts undrained
1 3 1/2-ounce can olives pitted ripe medium, drained
1/3 cup tomato sauce
3 tablespoons green onion thinly sliced
2 tablespoons lemon juice
1 1/2 teaspoons pimiento sliced
1 teaspoon sugar
dash garlic salt

At least 6 1/2 hours or up to 24 hours before serving:

In a 1 1/2 -quart glass bowl, combine mushrooms, salad mix, artichoke hearts with liquid, olives, tomato sauce, green onions, lemon juice, pimiento, sugar and garlic salt until well mixed. Cover and refrigerate at least 6 hours or up to 24 hours, stirring several times.

To serve, drain and transfer vegetables to a glass or ceramic serving dish. Serve with picks.

* Pickled garden salad mix can be found with the pickles or in the specialty section of your supermarket.


For 18