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Vermicelli Salad Recipe

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This recipe for Vermicelli Salad, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. vermicelli - cooked and drained
1 jar (6 oz.) marinated artichoke hearts
1/3 cup olive oil
2 tbsp. white wine vinegar
1 tsp. ea. oregano leaves and dry basil
2 cloves garlic, minced or pressed
1 1/2 tsp. dry mustard
1 med. carrot, diced
1 small zucchini, diced
1 pkg. (3 oz.) sliced salami, cut into julienne strips
2 cups shredded mozzarella cheese
1/3 cup fresh parmesan cheese
Lettuce leaves

Directions:
Directions:
Drain marinade from artichoke hearts into a large bowl, chop hearts and set aside. To marinade add oil, vinegar, oregano, basil, rosemary, pepper, garlic, mustard and vermicelli. Stir thoroughly. Add remaining ingredients except lettuce and stir well.
Line platter with lettuce and spoon salad into center. Serve at room temperature

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Consider this an entree salad for lunch.

 

 

 

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