Hemmingway Salad

[vc_row full_width=”stretch_row”][vc_column width=”3/4″][vc_column_text]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.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_accordion active_tab=”0″][vc_accordion_tab title=”Appetizers” tab_id=”1556452466-1-99fda2-89f0″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjQwNzElMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Main Course” tab_id=”1556452466-2-60fda2-89f0″][vc_column_text][pagelist child_of=”3947″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Soups and Salads” tab_id=”1556458241468-3-0fda2-89f0″][vc_column_text][pagelist child_of=”3928″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Vegetables, Starches, and Sides” tab_id=”1556458387900-3-8fda2-89f0″][vc_column_text][pagelist child_of=”3906″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Desserts” tab_id=”1556458428261-4-10fda2-89f0″][vc_column_text][pagelist child_of=”4005″][/vc_column_text][/vc_accordion_tab][vc_accordion_tab title=”Kids Recipes” tab_id=”1556458456797-5-9fda2-89f0″][vc_column_text][pagelist child_of=”3998″][/vc_column_text][/vc_accordion_tab][/vc_accordion][/vc_column][/vc_row]

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