Confetti Salad Recipe
Summary
Interest GroupParty
Ingredients
| Vermicelli package | 1 | |
| 6 ounces Girard's Original French dressing | ||
| 1/2 cup juice from crisp sweet pickles | ||
| Garlic | 2 Clove (5gm), minced | |
| Salt | To Taste | |
| Cayenne pepper | 1 Dash | |
| Poppy seed | 1 Tablespoon | |
| Celery seed | 1 Teaspoon | |
| Caraway seed | 1/2 Teaspoon | |
| 1 cup hearts of celery and leaves, finely chopped | ||
| 1 bunch green onions and some tops, finely chopped | ||
| Parsley sprigs | 8 Large, finely chopped | |
Directions
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.
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.
Chef
