Constance'S Vermicelli Salad - cooking recipe

Ingredients

1 lb. vermicelli
1 to 1 1/2 Tbsp. seasoned salt
1/3 c. lemon juice
3/4 c. or less chopped green pepper
1/2 to 3/4 c. chopped onion (you can mix regular and green onion)
1 to 1 1/2 c. chopped celery
1 can sliced water chestnuts, chopped
1 (10 oz.) jar ripe olives
1 to 1 1/2 Tbsp. Accent
1/3 c. oil
1 jar salad olives (6 oz.)
1 c. mayonnaise
3 tomatoes, peeled and cut

Preparation

Break vermicelli in thirds; cook 6 to 8 minutes.
Drain well. Mix next 4 items and pour over drained vermicelli.
Marinate covered in refrigerator for 2 days.
(Stir occasionally.)
Add next 6 ingredients.
Mix with mayonnaise.
Add tomatoes and mix lightly again.