Vermicelli Salad - cooking recipe

Ingredients

1 (12 oz.) pkg. vermicelli, cooked
1 Tbsp. Accent
1 Tbsp. Lawry's seasoned salt
3 Tbsp. lemon juice
4 Tbsp. Wesson oil
4 oz. chopped pimento
1 c. chopped green pepper
3/4 c. green onions
2 c. chopped celery
1 large can ripe chopped olives
1 1/2 c. Hellmann's mayonnaise

Preparation

While vermicelli is hot, drain and add Accent, seasoned salt, lemon juice and oil.
Mix and cover.
Refrigerate overnight.
Next day, add remaining ingredients.
Keeps in refrigerator a good while.
This is wonderful in the summer with hamburgers and steaks.