Cold Vermicelli Salad

Name: Cold Vermicelli Salad
Prep time: 10 min
Total time: 10 min
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

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."

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.

Nutrition Facts

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

Originally published as Cold Vermicelli Salad for Two in Cooking for 2 Summer 2005