1 pkg. (12 oz.) vermicelli (thin spaghetti)
2 tbsp. lemon juice
3 tbsp. accent
4 tbsp. Wesson oil
1 (8 oz.) can ripe olives
4 ribs celery
1 bunch green onions, some tops
1 sweet bell pepper
1 lg. jar chopped pimentos
1 1/2 c. mayonnaise
1/2 c. Miracle Whip

Cook, rinse and drain spaghetti. Whip together lemon juice, accent and Wesson oil and pour over well drained vermicelli. Chop fine and add to the above: ripe olives, celery, onions, sweet pepper and pimentos. Mix well. Blend together mayonnaise and Miracle Whip and add to vermicelli mixture. Refrigerate overnight. Salad gets better with age.