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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Susan Miller of West, Texas notes, This recipe makes a refreshing light lunch for a pair on a hot day, but it can easily be doubled for a potluck, I make it a day ahead so the flavors can blend. Ingredients:
1 cup cooked vermicelli |
1/4 cup chopped green pepper |
1/4 cup chopped green onions |
1/4 cup pickled whole mushrooms, sliced |
1/4 cup fat-free italian salad dressing |
2 tablespoons sliced ripe olives |
1 tablespoon diced pimientos |
1 teaspoon salad supreme seasoning |
Directions:
1. In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 2 servings.
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