Cold Vermicelli Salad Recipe

Cold Vermicelli Salad Recipe
Cold Vermicelli Salad Recipe photo by Taste of Home
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Cold Vermicelli Salad Recipe

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

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

Nutritional 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.

  • 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
  1. In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 2 servings.
Originally published as Cold Vermicelli Salad in Cooking for 2 Summer 2005, p 19

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