Friday, November 11, 2011

Vermicelli Salad

This recipe for Vermicelli Salad keeps for several days in the refrigerator. The longer you let it set before serving, the more the flavor is enhanced. This would be a great side dish to your hoilday meal.

Ingredients needed:
2-8 ounce boxes of vermicelli
4 tablespoons canola oil
3 tablespoons lemon juice
1 tablespoon Accent seasoning
½ cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1- 3 7/8 ounce can black olives, drained and chopped
1-2 ounce jar pimentos, drained and chopped
2 cups mayonnaise

Cook vermicelli according to directions on box.
Drain and rinse well.
Add canola oil, lemon juice and Accent seasoning; mix well.
Marinate overnight or several hours.
Add onions, green pepper, celery, olives, pimentos and mayonnaise; mix well.

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