Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

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