Garlock-Elliott Family Recipes

Favorite Family Recipes


Vermicilli Salad	Anita Irwin
I usually double or triple this recipe as I take it to pot lucks and to the lake in the summer. Everyone seems to like it. A friend gave this recipe to Tammy when she was in Weatherford, OK. Melinda and I use it all the time as it is almost a main dish and is a good thing to help fill up a large crowd. Of course it is best with tomatos out of the garden in the summer.
l/3 of a 12 oz. pkg.vermicilli (cooked and drained) 1 6-1/2 oz. jar marinated artichokes (drain and reserve marinade) 2 tomatos - chopped 1 cup fresh mushrooms - sliced 1/2 cup chopped walnuts 2 tbsp. chopped fresh parsley DRESSING: l/4 cup veg. oil l/4 cup red wine vinegar 1 clove garlic - minced 1 tsp. salt 1/4 tsp. basil 1/8 tsp. Black pepper	Combine oil-vinegar-salt-basil-pepper and reserved marinade. Pour over the above ingredients which have been combined. This is really better after it sits. If possible we make ahead of time and add the mushrooms, tomato and nuts closer to time to serve. These items do not hold too long but the vermicelli is better when it has set in the marinade.

Janice Garlock Donley
700 Tenth Street • Oakmont, PA 15139 USA

412-828-6557• 412-828-8670 (fax) • jdonley@garlock-elliott.org