*  Exported from  MasterCook  *

                             Vermicelli Salad

Recipe By     : Red-headed lady from LA or MS that I met at ASU,June of '89
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        vermicelli
   1      tablespoon    seasoning salt
   3      tablespoons   lemon juice
   1      tablespoon    accent® seasoning mix
   4      tablespoons   salad oil
   2      cups          celery -- chopped
   1      cup           green pepper -- chopped
     3/4  cup           onion -- chopped
   1      cup           black olives -- chopped
   4      ounces        jar of pimento
   1      cup           mayonnaise

Day before:  cook and rinse vermicelli.  Marinate overnight in seasoning
salt, lemon juice, accent, and salad oil.  Next day:  add all the rest of
the ingredients.  Chill before serving.


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NOTES : I got this from a wonderful lady from the Deep South who I met while
at the Kellogg Institute at Appalachian State University in Boone, NC.
Can't remember her name, possibly Dorie...perhaps she is a subscriber and
will recognize herself and get in touch!

I, of course, tinkered with the recipe.  I use a 16 oz box of vermicelli,
olive oil instead of salad oil, but not as much.  I also omit the pimentoes,
don't keep them on hand and never remember to buy them.  I use the whole can
of black olives rather than just a cup!  

This is a wonderful summertime salad; best of all it is yummy and makes LOTS!!