12 oz. pkg. vermicelli
1 (8 oz.) bottle of Italian dressing
1/2 c. vinegar (drained from sweet pickles Gerkins or Sweet Chips)
1 tbsp. poppy seed
1 tsp. caraway seed
1/2 tsp. garlic salt
1 tsp. celery seed
8 to 10 sprigs parsley
2 hearts of celery and leaves
2 oz. jar of chopped pimientos and/or green peppers
Olives
Radishes

Break vermicelli into pieces and cook according to directions on package. Rinse well. Make marinade by combining Italian dressing, vinegar, garlic, poppy seed, celery seed, caraway seed and salt. Blend well and pour over the vermicelli and refrigerate overnight. One hour before serving, add celery and celery leaves, chopped fine; green onions and tops, sprigs of parsley and chopped pimientos and/or green peppers. 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.