Vermicelli Salad
Author: Gayle Henry
Ingredients
- 1 (12-oz.) pkg. vermicelli
- 1 pkg. Hidden Valley Ranch dressing mix
- 1/2 c. olive oil
- 3 T. mayonnaise
- 1 T. lemon pepper
- Cavender's Greek Seasoning to taste
- 4 to 5 green onions, chopped
- 2 (4-oz.) cans olives sliced
- 4 oz. chopped pimento
- Lemon juice to taste
- 2 lbs. boiled, peeled shrimp (opt.)
Directions
- Cook vermicelli 6 minutes.
- Drain and wash with cold water.
- Mix all ingredients together.
- Chill in the refrigerator for at least 12 hours.
Original Recipe
