Tuesday, May 14, 2013

{soups-salads-and-salad-dressings} Cold Vermicelli Salad Recipe

 

Cold Vermicelli Salad Recipe



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."

This recipe is:

Quick

Diabetic Friendly






    Prep: 10 min. + chilling
    Yield: 2 Servings


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

    In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours. Yield: 2 servings.

Nutritional Analysis: 3/4 cup equals 144 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 628 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.


Originally published as Cold Vermicelli Salad in Cooking for 2 Summer 2005, p 19





             Beth Layman  :)


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