Spaghetti Salad

• 12 oz. vermicelli, cooked, rinsed and cooled
• 6 oz. Viva or other tangy Italian salad dressing
• 1 1/2 Tbsp. lemon juice
• 1/2 Tbsp. Accent (optional)
• 1 Tbsp. garlic salt
• 1/2 tsp. black pepper
• 1/2 c. chopped celery
• 1 green pepper, diced
• 1/2 can black olives, sliced or 3 oz. can chopped black olives
• 1 c. mayonnaise or salad dressing
• 1 to 2 c. chopped shrimp, salami, ham or Spam

1. Marinate cooked vermicelli in mixture of Italian dressing, lemon juice, Accent, garlic salt and black pepper overnight.
2. Next day, add celery, green pepper, black olives and mayonnaise or salad dressing.
3. Mix well and refrigerate until ready to serve.
4. Add the meat to salad when ready to serve.

vermicelli, italian salad dressing, lemon juice, accent, garlic salt, black pepper, celery, green pepper, black olives, mayonnaise, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401908 (may not work)