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Vermicelli Salad Recipe

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This recipe for Vermicelli Salad, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trina Vietty
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Vermicelli, cooked and drained
parsley, chopped several leafy heads
5 green onion tops
16 oz Italian dressing (recommended Bernstein's with cheese, but any Italian will do)
1/4 c mayo, to taste (I use less)
black pepper to taste

Directions:
Directions:
Mix all ingredients. Chill and serve.

Personal Notes:
Personal Notes:
I use less mayo and when I can, use plain yogurt because I don't like mayo.

 

 

 

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