This is a salad that a lady at our church made several years ago and we
There are so many ways to change it up and it makes a LOT so you can have plenty to share or if you like leftovers it is good to nibble on for days!
1 24 oz pkg vermicelli
1 large bell pepper
6 green onions
1 small can sliced black olives
2 cups shredded cheddar cheese
1/2 cup olive oil
1/2 cup lemon juice
3 Tbs seasoned salt
1/4 to 1/2 cup real mayonnaise
Cook vermicelli and drain. Rinse with cold water; let dry.
Whisk together olive oil, lemon juice, and seasoned salt (black pepper is also good to add here!)and pour over spaghetti. Toss, toss, toss.
Add black olives, reserving juice from can.
Finely chop green onions and bell pepper and add to spaghetti. Refrigerate overnight.
Next day, whisk together mayonnaise and juice from black olives and pour over spaghetti.
Toss, toss, toss again!
Add grated cheese. 1/2 cup or so of grated Parmesan is good, too!
This salad is fantastic just like this! I may or may not have been known to eat it straight from the bowl, but I'm not telling. :)
Other options are mushrooms (fresh OR canned) and/or crab meat (we buy the shrink-wrapped imitation stuff). YUM!
Enjoy! And stay cool. And head on over to Big Mama's for lots more summer recipes!