1 pkg. vermicelli, broken slightly
Accent
1/4 c. lemon juice
1/4 c. salad oil

Cook vermicelli until tender and drain, do not rinse. Place in bowl and sprinkle generously with Accent. Add lemon juice and salad oil. Mix thoroughly. Cover tightly and refrigerate overnight. The next day, add 1/2 cup each of chopped celery; chopped bell pepper; chopped green onion; chopped pimentos and chopped ripe olives. Mix together with mayonnaise; salt and pepper to taste and serve.