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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Diet tips
If you enjoy eating, but want to become slim and boost your overall healthfulness, then, as any dietician will tell you, you should commence a specially designed balanced dietary regime. Ideally, this need to comprise 5 standard portions of fruit/vegetables every day and take in the right blend of nutrients.
When people first start dieting, they most certainly direct their attention to food store and branded foods labelled as 'low-fat'. This is usually an error, seeing as how a food product may be significantly reduced in fats, but whilst still being contain far too many carbs.
In planning a weight loss regime, you have to also attempt to lower ingestion of refined carbohydrates, salt and fats.
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