"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 Thyme and Seasons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Thorn via Sophie Mize
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One 12 oz. can Vermicelli
3 T lemon juice
3 T accent
3 T oil

2-3 green onions chopped fine
1/2 bell pepper
1 small jar pimento
3 ribs celery
1 small can sliced black olives
8 oz mayonnaise

Directions:
Directions:
Mix Vermicelli with lemon juice, accent and oil. Refrigerate overnight.

Add other ingredients for a great salad!

 

 

 

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