Antipasto Spread

Yield:	7 Cups
Categories:	Italian, Appetizers, Vegetarian

2	x	4-oz cans mushroom stems and pieces, 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	c	Chopped green pepper
1/2	c	Chopped celery
3/4	c	Vinegar
3/4	c	Olive oil
1/4	c	Instant minced onion
2 1/2	ts	Italian seasoning
1	ts	Onion salt
1	ts	Salt
1	ts	Seasoned salt
1	ts	Garlic salt
1	ts	Sugar
1	ts	Cracked black pepper