Constance'S Vermicelli Salad

• 1 lb. vermicelli
• 1 to 1 1/2 Tbsp. seasoned salt
• 1/3 c. lemon juice
• 3/4 c. or less chopped green pepper
• 1/2 to 3/4 c. chopped onion (you can mix regular and green onion)
• 1 to 1 1/2 c. chopped celery
• 1 can sliced water chestnuts, chopped
• 1 (10 oz.) jar ripe olives
• 1 to 1 1/2 Tbsp. Accent
• 1/3 c. oil
• 1 jar salad olives (6 oz.)
• 1 c. mayonnaise
• 3 tomatoes, peeled and cut

1. Break vermicelli in thirds; cook 6 to 8 minutes.
2. Drain well. Mix next 4 items and pour over drained vermicelli.
3. Marinate covered in refrigerator for 2 days.
4. (Stir occasionally.)
5. Add next 6 ingredients.
6. Mix with mayonnaise.
7. Add tomatoes and mix lightly again.

vermicelli, salt, lemon juice, green pepper, onion, celery, water chestnuts, olives, accent, oil, salad olives, mayonnaise, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230187 (may not work)