16 oz. cooked vermicelli
2 tbsp. Accent
2 tbsp. Lawry's season salt
6 tbsp. lemon juice
7 tbsp. oil
1/2 c. chopped onion
1/2 c. each red and green pepper, chopped
1 sm. can chopped, ripe olives
1 1/2 c. chopped celery
2 c. grated Cheddar cheese
2 c. mayonnaise (may take a little more)

Marinate cooked vermicelli in Accent, season salt, lemon juice, and oil overnight. The next day, add vegetables and toss with mayonnaise until mixed well. Let salad stand one more day before serving if possible.