Vermicelli Salad
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
24 oz. pkg. vermicelli3 pkgs. Hidden Valley Ranch dry mix6 oz. sliced black olives4 oz. chopped pimentoCavender's Greek Seasoning, to taste8 green onions, chopped3/4 cup olive oil4 T. Mayonnaise1 T. lemon pepper1 tsp. lemon juice24 oz. grilled chicken, cut into strips
Cook vermicelli, al dente. Do not overcook! Drain in colander, then place in large bowl. Coat with olive oil, then add Ranch dressing mix, lemon pepper, and Greek seasoning. Add green onions, black olives and pimento. Toss well. Add mayonnaise and toss (should be just enough mayo to coat salad - you can add more if you need it, but don't put too much or it will be runny.)
You can add grilled chicken or boiled and peeled shrimp to this salad. Lemon juice is optional, but always use it if you are adding shrimp. This salad should be made 24-48 hours ahead of serving. Place in tupperware bowl with sealed lid. Stir once or twice during day.
Number of Servings: 20
Recipe submitted by SparkPeople user MMNORCRO.
You can add grilled chicken or boiled and peeled shrimp to this salad. Lemon juice is optional, but always use it if you are adding shrimp. This salad should be made 24-48 hours ahead of serving. Place in tupperware bowl with sealed lid. Stir once or twice during day.
Number of Servings: 20
Recipe submitted by SparkPeople user MMNORCRO.
Nutritional Info Amount Per Serving
- Calories: 266.0
- Total Fat: 10.6 g
- Cholesterol: 20.5 mg
- Sodium: 677.8 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.6 g
- Protein: 12.2 g
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