Categories: Salad

Ingredients

• 1 (12 oz.) pkg. cooked vermicelli (do not rinse)
• 3 tbsp. Wesson oil
• 3 tbsp. Accent
• 3 tbsp. fresh lemon juice
• 1 bunch of green onion
• 1 large bell pepper
• 1 sm. jar pimento
• 1 (6 oz.) can black olives
• 2 stalks celery
• 1 (8 oz.) jar mayonnaise

Directions

1. Toss Vermicelli, oil, Accent, and lemon juice and let sit covered overnight in refrigerator.

2. Next day, chop and add the remainder of the ingredients.

3. Toss and top with a few sliced olives.

4. Better the longer it sits!

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