Name: Seafood-and-vermicelli salad
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.
Picnic Hint: Carry the well-chilled salad to the picnic site in a cooler packed with ice.Back