Cold Vermicelli Salad Recipe

Cold Vermicelli Salad Recipe photo by Taste of Home

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Susan Miller of West, Texas notes, "This recipe makes a refreshing light lunch for a pair on a hot day, but it can easily be doubled for a potluck, I make it a day ahead so the flavors can blend."

This recipe is:

Quick

Diabetic Friendly

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Cold Vermicelli Salad Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

1 cup cooked vermicelli
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup pickled whole mushrooms, sliced
1/4 cup fat-free Italian salad dressing
2 tablespoons sliced ripe olives
1 tablespoon diced pimientos
1 teaspoon Salad Supreme Seasoning

Directions

In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 2 servings.

Nutritional Analysis: 3/4 cup equals 144 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 628 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Originally published as Cold Vermicelli Salad in Cooking for 2 Summer 2005, p 19