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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

VERMICELLI WALNUT SALAD Recipe

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This recipe for VERMICELLI WALNUT SALAD is from The Hickman Family Cookbook Project, 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:  
6-8 oz vermicelli
q c each snapped green beans, cherry tomato halves and sliced mushrooms
1 red bell pepper cut into strips
1/2 c each walnut pieces, toasted and sliced black olives
3 T chopped fresh parsley
1/4 c vegetable oil
1 T lemon juice
1/2 tsp dried basil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
Directions:
Directions:
FOR THE SALAD, COOK PASTA USING PACKAGE DIRECTIONS; DRAIN.

COMBINE GREEN BEANS AND ENOUGH WATER TO COVER IN A SMALL SAUCEPAN. BRING TO A BOIL OVER HIGH HEAT. BOIL FOR 3 MINUTES, DRAIN.

COMBINE THE PASTA, GREEN BEANS, CHERRY TOMATOES, MUSHROOMS, BELL PEPPER, WALNUTS, BLACK OLIVES AND PARSLEY IN A SALAD BOWL.

FOR SALAD DRESSING, COMBINE VEGETABLE OIL, LEMON JUICE, BASIL, GARLIC, SALT AND PEPPER IN A SMALL BOWL, MIX WELL.

POUR SALAD OVER SALAD AND TOSS TO MIX. CHILL, COVERED 1 HOUR.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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