Seafood-and-vermicelli salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Vermicelli, 3 in pieces |
| 1 | Onion, red, chopped | |
| 1 | Green pepper, medium, chop'd | |
| 1 | tablespoon | Parsley, freshly snipped |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Oregano, dried, crushed |
| ½ | teaspoon | Chives, fresh snipped |
| ¼ | cup | Italian salad dressing |
| 1 | cup | Mayonaise |
| 1 | pounds | Shirmp, cooked, chopped, or two 8 oz packages of frozen crab-flavored, salad style fish (also known as surimi or mock crab), or a combination of both |
| 1 | tablespoon | Lemon juice |
| Milk | ||
Directions
Scenery, unique rock formations, hiking trails, a beach and plenty of picnic tables attract Mary Ann Mynsberge of Mosinee, Wisconsin, and her family to the Dells of the Eau Claire Park, 15 miles east of Wausau, Wisconsin. Oregano, chives and celery seed season her salad.
1. Cook vermicelli according to package directions. Drain and rinse with cold water. Drain off the water.
2. In a very large bowl, combine vermicelli, onion, green pepper, parsley, celery seed, oregano, and chives. Add Italian dressing.
Toss to coat.
3. Add mayonnaise, shrimp, or fish (cut up any large pieces), lemon juice, 1 teaspoon salt and ½ teaspoon of pepper. Toss well to coat.
Cover and chill for 2 to 24 hours. If necessary, stir in a little milk
till the pasta mixture is creamy. Makes 6 main-dish servings.
Picnic Hint: Carry the well-chilled salad to the picnic site in a cooler packed with ice.