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Cold Vermicelli Salad Recipe

Cold Vermicelli Salad Recipe

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."
TOTAL TIME: Prep: 10 min. + chilling YIELD:2 servings

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

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

Nutritional Facts

3/4 cup: 144 calories, 2g fat (0g saturated fat), 1mg cholesterol, 628mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 5g protein Diabetic Exchanges: 1 starch, 2 vegetable.

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