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Salads - Soups - Sidedishes
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Ingredients |
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1/2 box (6 oz.) vermicelli (broken in half)
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2 jars (6 oz.) artichoke hearts, drained and halved
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1/2 C. sliced fresh mushrooms
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2 T. vegetable oil
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2 T. red wine vinegar
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1 clove garlic (minced)
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1/4 t. dried basil (crushed)
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1/8 t. salt
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dash pepper
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1 medium tomato, peeled, seeded and chopped
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1/3 C. chopped walnuts, toasted
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1 T. snipped parsley
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Instructions |
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Cook Vermicelli, drain.
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Combine pasta with artichokes & mushrooms. Toss.
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In screw top jar, combine oil, vinegar, garlic, basil, salt and pepper. Cover and shake.
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Poor over salad, toss, cover and chill several hours. Just before serving add tomato, walnuts and parsley, toss.
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Originally Submitted
1/4/2011
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0 Out of 5 from
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You can add this Vermicelli Vinaigrette recipe to your own private DesktopCookbook.
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