Hemmingway Salad

Margie Scanlon Dineen

  • l lb. vermicelli
  • l lb. shrimp
  • l cup minced celery
  • l cup minced white onion
  • 4 tabl. salad oil
  • 4 tabl. wine vinegar
  • l cup mayonnaise
  • 6 tabl. ketchup

Break up the vermicelli and cook per the package


Mix the oil and vinegar together and taste test before adding to the vermicelli. If it tastes too oily add a dab more of vinegar; or if too tart add a drop more oil. When it seems like a good blend, then add to the vermicelli and then add the shrimp, celery, and white onion . Refrigerate overnight or at least for several hours. Mix the mayonnaise and ketchup together and add to the salad before serving. Mix together really well.

This is a great salad for picnics, barbecues or hot summer nights. If you’re tired of making the standard potato or macaroni, then try this one. It’s got a good flavor.

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