Vermicelli Salad

  • 1 - 16 oz. pkg. vermicelli
  • 1 T. Accent
  • 1 T. seasoned salt
  • 3 T. lemon juice
  • 4 T. vegetable or canola oil

Cook and drain vermicelli.  Rinse well in cold water.  Mix Accent, seasoned salt, lemon juice and oil.  Pour over vermicelli.  Mix well, cover and marinate overnight. 

  • 1 - 4 oz. can pimientos
  • 3/4 cup green onions (chopped)
  • 1 small can chopped black olives
  • 1 small jar chopped green olives
  • 2 cups chopped celery
  • 1 cup chopped green pepper

Chop these 6 ingredients.  Mix and refrigerate overnight.

  • 1  and 1/2 cup mayonnaise

Just before serving, mix all ingredients and blend together with the mayonnaise.

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