"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vermicelli Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Vermicelli Salad, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Crawford
Added: Monday, November 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cook, rinse, and drain 12oz package of vermicelli.
Marinate overnight in:
1 tbsp. Lawry’s seasoned salt
3 tbsp. lemon juice
1 tbsp. Accent
4 tbsp Wesson oil

Next day, add:

1 (4oz) jar diced pimentos 1 small can chopped ripe black or green olives
1 c. chopped green pepper
2 c. chopped celery
¾ c. chopped purple onion
1 ½ c.real mayonnaise






Directions:
Directions:
Let stand several hours before serving. Will keep one week in refrigerator.

Personal Notes:
Personal Notes:
I often use thin spaghetti instead of vermicelli. Just half the noodles before cooking.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

243W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!