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Vermicelli Salad Recipe

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This recipe for Vermicelli Salad is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 12-oz. package vermicelli pasta
5 hard boiled eggs, chopped
5 stalks celery, chopped
6 good-sized sweet pickles, chopped
1/4 small yellow onion, chopped fine
1 1/2 C. mayonnaise
Salt to taste
2 cans shrimp or crab (4.5 oz. size) or one of each, drained, washed gently, and chilled
Paprika

Directions:
Directions:
1) Break vermicelli in half and boil as directed on the package. Drain thoroughly in colander and run under cold water well to prevent sticking.
2) When vermicelli is cool, add next 6 ingredients and mix well. Refrigerate.
3) Just before serving, add shrimp and/or crab and toss lightly.
4) Sprinkle with paprika.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
A favorite recipe from “Make It Now – Bake It Later! #3.

 

 

 

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