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Vermicelli Salad - Ruth Menhel

Blog: #13 of 13 by Sheri Hubbard

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January 13th, 2013 - 08:28 PM

Vermicelli Salad

6 oz Vermicelli (I use about 7 oz)

˝ c. Olive oil (I use 1/3 cup)

3 TBS lemon juice

2 heaping TBS Greek Seasoning

(Cavender’s All Purpose)

1 4-oz can chopped ripe olives

1 4-oz jar chopped pimentos

4-6 green onions, chopped

3 TBS mayo (best not to get low fat)

Cook Vermicelli just until tender, do not overcook.
Mix other ingredients first and mix well with Vermicelli.
Best served slightly warm or room temperature
(I also like it cold from the refrigerator, too.)

Vermicelli Salad - Ruth Menhel

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