Worm Salad


12 ounces pkg. vermicelli
1 (8 oz.) bottle of Italian dressing
1/2 cup vinegar (drained from sweet pickles Gerkins or
1 tablespoon poppy seed
1 teaspoon caraway seed
1/2 teaspoon garlic salt
1 teaspoon celery seed
10 sprigs parsley
2 hearts of celery and leaves
2 ounces jar of chopped pimientos and/or green peppers


Break vermicelli into pieces and cook according to directions on package. Rinse well. Make marinade by combining Italian dressing, vinegar, garlic, poppy seed, celery seed, caraway seed and salt. Blend well and pour over the vermicelli and refrigerate overnight. One hour before serving, add celery and celery leaves, chopped fine; green onions and tops, sprigs of parsley and chopped pimientos and/or green peppers. This will keep for several days and you may "Freshen it" by adding more onions, celery and parsley. Serves 12.
This is a very pretty salad.


1.0 servings


Thursday, December 17, 2009 - 2:50am



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