Seafood-and-vermicelli salad

6 Servings

Ingredients

Quantity Ingredient
12 ounces Vermicelli, 3 in pieces
1 Onion, red, chopped
1 Green pepper, medium, chop'd
1 tablespoon Parsley, freshly snipped
1 teaspoon Celery seed
½ teaspoon Oregano, dried, crushed
½ teaspoon Chives, fresh snipped
¼ cup Italian salad dressing
1 cup Mayonaise
1 pounds 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 tablespoon Lemon juice
Milk

Directions

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 with cold water. Drain off the water.

2. In a very large bowl, combine vermicelli, onion, green pepper, parsley, celery seed, oregano, and chives. Add Italian dressing.

Toss to coat.

3. Add mayonnaise, shrimp, or fish (cut up any large pieces), lemon juice, 1 teaspoon salt and ½ teaspoon of pepper. Toss well to coat.

Cover and chill for 2 to 24 hours. If necessary, stir in a little milk

till the pasta mixture is creamy. Makes 6 main-dish servings.

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

Related recipes