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"Hunger is the best sauce in the world."--Cervantes

Vermicelli Salad Recipe

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This recipe for Vermicelli Salad is from Recipes Through The Generations, 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:  
8 oz. vermicelli - cooked and drained
1 jar (6 oz.) marinated artichoke hearts
1/3 cup olive oil
2 tbsp. white wine vinegar
1 tsp. ea. oregano leaves and dry basil
2 cloves garlic, minced or pressed
1 1/2 tsp. dry mustard
1 med. carrot, diced
1 small zucchini, diced
1 pkg. (3 oz.) sliced salami, cut into julienne strips
2 cups shredded mozzarella cheese
1/3 cup fresh parmesan cheese
Lettuce leaves
Directions:
Directions:
Drain marinade from artichoke hearts into a large bowl, chop hearts and set aside. To marinade add oil, vinegar, oregano, basil, rosemary, pepper, garlic, mustard and vermicelli. Stir thoroughly. Add remaining ingredients except lettuce and stir well.
Line platter with lettuce and spoon salad into center. Serve at room temperature
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Consider this an entree salad for lunch.

 

 

 

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