Ingredients
| 1/3 cup |
Genuine Brewed Rice Vinegar |
| 1/3 cup |
vegetable oil |
| 1 tsp |
garlic salt |
| 1 tsp |
basil, crumbled |
| 1 tsp |
oregano, crumbled |
| 1/4 tsp |
black pepper |
| 2 1/2 cups |
egg noodle twists |
| 1 can (2 1/4 oz) |
sliced ripe olives, drained |
| 1 stalk |
celery, thinly sliced |
| 1/3 cup |
chopped green oinions & tops |
| 1/3 cup |
silvered almonds, toasted |
| Instruction |
| 1. Combine vinegar, oil, garlic salt, basil, oregano and pepper; set aside. |
| 2. Cook noodles in 2 quarts boiling water 6 minutes, or until "al dente"; drain. |
| 3. Rinse with cold water and drain well. |
| 4. Combine noodles, olives, celery, green onions and almond in bowl. |
| 5. Pour vinegar mixture over all; toss well. |
| 6. Chill 1 hour before serving. Makes 4 to 6 servings. |
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