"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vermicelli Salad Recipe

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This recipe for Vermicelli Salad, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Scarbrough
Added: Thursday, March 27, 2008


1/3 c. salad oil
1/4 c. red wine vinegar
1/2 t. garlic powder
1/4 t. basil
1/4 t. salt
1/8 t. pepper
4 oz vermicelli, cooked, drained, cooled
1 jar marinated artichokes, drained, chopped
1 c. fresh mushrooms, sliced
2 tomatoes, seeded, peeled, chopped
2 T. parsley
1 c. frozen petite peas

Toss just before serving




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