This recipe for Vermicelli Salad, by Patsy Thorn via Sophie Mize, is from Thyme and Season,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Patsy Thorn via Sophie Mize Added: Thursday, January 27, 2011
• 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
Mix Vermicelli with lemon juice, accent and oil. Refrigerate overnight.
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