"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 The Hobbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Hilliard
Added: Tuesday, March 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. vermicelli
10 cloves garlic
1/2 C parsley flakes
1 lb baby shrimp
1 C mayonaise

Directions:
Directions:
Boil vermicelli in salt water with 3 cloves garlic. Finely chop remaining garlic in bowl. Drain vermicelli and add to garlic. Toss lightly. Add parsley flakes, shrimp and mayo. Toss & chill.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This salad tastes better if you make it a day ahead but not necessary.

 

 

 

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