Basic information

Name: Seafood-and-vermicelli salad

Yield: 6

Categories picnic, main dish, seafood

User: matiaspalomec@gmail.com

Ingredients

 12 oz
 Vermicelli, 3 in pieces
 1/4 c
 Italian salad dressing
 1/2 
 ts Oregano, dried, crushed
 1/2 
 ts Chives, fresh snipped
 1 lb
 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 c
 Mayonaise
 1 
 Onion, red, chopped
 1 
 Green pepper, medium, chop'd
 1 
 tb Parsley, freshly snipped
 1 
 ts Celery seed
 1 
 tb Lemon juice
  
 Milk
  
 with cold water. Drain off the water.
  
 parsley, celery seed, oregano, and chives. Add Italian dressing.
  
 Toss to coat.
  
 juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Toss well to
  
 Cover and chill for 2 to 24 hours. If necessary, stir in a
  
 till the pasta mixture is creamy. Makes 6 main-dish servings.

Instructions:

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

2. In a very large bowl, combine vermicelli, onion, green pepper,

3. Add mayonnaise, shrimp, or fish (cut up any large pieces), lemon coat.
little milk

Picnic Hint: Carry the well-chilled salad to the picnic site in a cooler packed with ice.

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