The F.U.N. Place Recipe Box Archives

Vermicelli Salad

18 oz. vermicelli noodles (cook and drain)

Mix: 4 Tbsp. Wesson oil
3 Tbsp. Accent
2 Tbsp. lemon juice

Pour over top of drained noodles. Spread 1 pint mayonnaise over top.
Refrigerate.

Mix:
1 can ripe olives (sliced)
small jar of chopped piminto
6 stalks of chopped celery
1 green onion (chopped)

Stir this into the noodle mixture before serving.

Posted by Patsy on February 21, 1999

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