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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vermicelli Salad Recipe

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This recipe for Vermicelli Salad is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Vermicelli, cooked and drained
parsley, chopped several leafy heads
5 green onion tops
16 oz Italian dressing (recommended Bernstein's with cheese, but any Italian will do)
1/4 c mayo, to taste (I use less)
black pepper to taste
Directions:
Directions:
Mix all ingredients. Chill and serve.
Personal Notes:
Personal Notes:
I use less mayo and when I can, use plain yogurt because I don't like mayo.

 

 

 

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