12 oz. box vermicelli
1 (8 oz.) bottle Viva Italian dressing
1/2 c. vinegar, drained from sweet pickles
2 cloves garlic, crushed
1 tbsp. poppy seed
1 tsp. caraway seed (optional)
1/2 tsp. salt
1 tsp. celery seed
8-10 sprigs parsley
2 hearts celery and leaves
2 oz. jar pimentos, chopped
Green onions, tops and all

Break vermicelli into pieces and cook according to directions on box. Rinse well.

Make marinade by combining Italian dressing, vinegar, garlic, poppy seed, celery seed, caraway seed and salt. Blend well, pour over vermicelli and refrigerate overnight.

One hour before serving, add celery, celery leaves (chopped fine), green onions and tops, sprigs of parsley and pimentos. This will keep for several days and you may "freshen it" by adding more onions, celery and parsley. Serves 12. This is a very pretty salad!