Vermicelli Salad
This was a dish that went over quite well
at the Memorial Day 2002 gathering. This
was Dori's contribution:
Boil 1 12oz. pkg. of vermacelli,
broken into small pieces. Rinse and cool.
Add:
- 3 tsp. accent
- 3 tbls. lemon juice
- 1/2 c. oil
- 1/2 tsp. salt
- 1 tsp. garlic powder
Set aside in refrigerator.
Stir occasionally. Chill overnight.
Next day add:
- 4oz. canned ripe sliced olives
- 4oz. jar chopped pimentos
- 1/3 to 1/2 cup mayonaise
- Tops of 4 or 5 green onions, chopped
(I put the whole onions in)
Paul Chamberlain
tif@tifster.com