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Vermicelli Salad Recipe

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This recipe for Vermicelli Salad is from Belles of the Bowl, 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:  
15 oz uncooked Vermicelli
olive oil
lemon juice
red pepper
celery
green, yellow, red peppers
pimentos
black olives
mayo
green onions
Directions:
Directions:
Cook Vermicelli in boiling water for 3-4 minutes. Drain and cut into bite sized pieces immediately and put in bowl of marinade.
4TB olive oil
3TB lemon juice
1/2 tsp coarse black pepper
dash of red pepper
Mix above well. Let set in refrigerator overnight. Add:
1 Cup fine chopped celery
1 Cup fine chopped green, yellow and red peppers
1/2 Cup finely chopped green onions
one 4oz jar chopped pimento (drained)
1 Cup chopped ripe black olives (can sub green olives, or use half and half)
1 1/2 good Mayonnaise
Mix all together well. Chill and serve on lettuce leaves
Number Of Servings:
Number Of Servings:
10-12 people
Preparation Time:
Preparation Time:
A breeze to whip up. Marinate 1 day
Personal Notes:
Personal Notes:
This was my mom's favorite "tea room" salad. Add a little chicken salad and fruit on the plate and you have a great luncheon! Serve corn muffins or any other little muffin or roll.

 

 

 

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