Marinated Vermicelli Salad Recipe
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Marinated Vermicelli Salad
8 oz cooked vermicelli uncooked
1 medium tomato, cubed
1 medium cucumber, coarsely chopped
1/2 cup chopped green bell pepper
1/2 cup red bell pepper chopped
1 can olives sliced and drained, (4 oz)
1/4 cup red onion
2 tbsp salad supreme seasoning by schilling
1/2 cup salami cut up
1 bottle italian zesty salad dressing by kraft
1/2 package cheese and garlic salad dressing mix dry
sprinkled on top
Cook the Vermicelli to desired doneness as directed on pkg. In a large
bowl combine all the other ingredients accept salad dressings. Drain the
vermicelli; rinse with cold water to cool. Add the vermicelli and mix
well. Now add the salad dressing to salad and toss gently to mix.
Refrigerate for at least 4 hours or overnight to blend the flavors. Makes
6 1/2 cups salad. This recipe can be doubled or tripled if needed. No
one has ever turned down this one. It is excellent at a barbecue with
foul or beef. Note you can add the salami or leave it out. I have varied
this many times with green beans added, bacon added, walnuts added etc.
Use your imagination and add what you like. This also makes a terrific
fruit salad. Use fresh grapes, peaches, kiwee, avacado, tomato, and use a
poppyseed dressing instead of the Italian. |
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