You may also like
Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 12 oz. vermicelli
- 4 Tbsp. salad oil
- 4 Tbsp. lemon juice
- 4 Tbsp. Accent
- 1 pt. mayonnaise
- 1 c. chopped celery
- 1 c. chopped onion
- 1 c. stuffed olives, sliced
- 1 c. ripe or black olives, sliced
- 1 medium can pimentos, drained and chopped
- salt and pepper to taste
Method
- Cook the vermicelli 6 minutes, drain, but do not rinse. Marinate cooked vermicelli overnight in the oil, lemon juice and Accent.
- Add the mayonnaise, celery, onion, stuffed olives, ripe or black olives, pimentos and salt and pepper to taste the next morning.
- Let the salad sit for awhile as to allow the flavors time to blend. This salad tends to improve the longer it stays in the refrigerator.
- Serves about 30 people.
