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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

Instructions.

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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