Vermicelli salad

 
                              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!!