Vermicelli Salad

• 1 lb. vermicelli, break into 2-inch lengths
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1/2 c. chopped onions
• 2 tomatoes, chopped
• 1 can pimento, drained
• 1 Tbsp. Accent
• 4 Tbsp. lemon juice
• 8 Tbsp. olive oil
• 1 pt. mayonnaise
• salt and pepper to taste

1. Cook
2. vermicelli according to directions and drain.
3. In bowl place
4. chopped celery, bell pepper, onions, tomatoes and drained pimento.
5. Add
6. vermicelli
7. to
8. vegetables.
9. Add lemon juice, Accent, salt, pepper and olive oil.
10. Toss all ingredients together.
11. Add mayonnaise
12. (I
13. do
14. not use the full pint) according to taste.
15. Refrigerate
16. until
17. ready
18. to serve.
19. The longer it is in the refrigerator the better it tastes.

vermicelli, celery, bell pepper, onions, tomatoes, pimento, accent, lemon juice, olive oil, mayonnaise, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713953 (may not work)