Vermicelli Salad - cooking recipe

Ingredients

1 lb. vermicelli, break into 2-inch lengths
1 c. chopped celery
1 c. chopped bell pepper
1/2 c. chopped onions
2 tomatoes, chopped
1 can pimento, drained
1 Tbsp. Accent
4 Tbsp. lemon juice
8 Tbsp. olive oil
1 pt. mayonnaise
salt and pepper to taste

Preparation

Cook
vermicelli according to directions and drain.
In bowl place
chopped celery, bell pepper, onions, tomatoes and drained pimento.
Add
vermicelli
to
vegetables.
Add lemon juice, Accent, salt, pepper and olive oil.
Toss all ingredients together.
Add mayonnaise
(I
do
not use the full pint) according to taste.
Refrigerate
until
ready
to serve.
The longer it is in the refrigerator the better it tastes.