"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vermicelli Salad Recipe

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

Della Steele
Added: Thursday, March 5, 2009


15 oz uncooked Vermicelli
olive oil
lemon juice
red pepper
green, yellow, red peppers
black olives
green onions

Cook Vermicelli in boiling water for 3-4 minutes. Drain and cut into bite sized pieces immediately and put in bowl of marinade.
4TB olive oil
3TB lemon juice
1/2 tsp coarse black pepper
dash of red pepper
Mix above well. Let set in refrigerator overnight. Add:
1 Cup fine chopped celery
1 Cup fine chopped green, yellow and red peppers
1/2 Cup finely chopped green onions
one 4oz jar chopped pimento (drained)
1 Cup chopped ripe black olives (can sub green olives, or use half and half)
1 1/2 good Mayonnaise
Mix all together well. Chill and serve on lettuce leaves

Number Of Servings:
Number Of Servings:
10-12 people
Preparation Time:
Preparation Time:
A breeze to whip up. Marinate 1 day
Personal Notes:
Personal Notes:
This was my mom's favorite "tea room" salad. Add a little chicken salad and fruit on the plate and you have a great luncheon! Serve corn muffins or any other little muffin or roll.




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