3 (6 oz.) or 2 (8 oz.) pkgs. Scroodles
1 onion, chopped
1 cucumber, chopped
1 (6 oz.) jar pimientos
1 green pepper, chopped
1/4 c. Parmesan cheese

Cook scroodles according to directions on box. Drain, rinse and cool noodles. Chop vegetables.d

DRESSING:

1 c. salad oil
1 c. vinegar
1 c. sugar
1 tbsp. Accent
1 tbsp. garlic powder
4 tbsp. parsley flakes
1 tbsp. salt
1/2 tbsp. pepper
4 tsp. dry mustard

Combine dressing ingredients in a quart jar and store overnight. Mix dressing with noodles and vegetables. Add Parmesan cheese. Makes 12-14 servings.