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Confetti Salad

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  Vermicelli 12 Ounce (1 Package)
  French dressing 6 Ounce (Girard's Original)
  Sweet pickle juice 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Cayenne pepper 1 Dash
  Poppy seed 1 Tablespoon
  Celery seed 1 Teaspoon
  Caraway seed 1⁄2 Teaspoon
  Celery leaves 1 Cup (16 tbs), finely chopped
  Green onions 1 Bunch (100 gm), finely chopped
  Parsley sprigs 8 Large, finely chopped

Cook vermicelli in boiling water with 1 teaspoon salt.
Rinse and drain.
Put in large bowl and coat well with Girard's dressing.
Add the pickle juice, garlic, dash of salt, cayenne, poppy seed, celery seed and caraway seed.
One hour before serving, add the hearts of celery, the onions and tops and parsley.

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