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
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12 ounces vermicelli
1 tablespoon seasoning salt
3 tablespoons lemon juice
1 tablespoon accent(R) 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!!
