Confetti Salad

Here is one of my all time favorite recipes. I’ve had it for over 35 years and every time I make it, I get requests for the recipe. Up till now I have guarded this one closely. I hope you all try it and I hope you love it as I do.
§ 1 package Vermicelli § 8 oz Girard’s French dressing
§ ½ cup sweet pickle juice § 2 cloves minced garlic
§ Salt § 1 tsp Celery Seed
§ Cayenne pepper § 1 Tb Poppy Seed
§ ½ tsp Caraway seed § 1 cup Hearts of Celery
§ 1 Bunch green onions—chopped with some tops
§ 6 large sprigs parsley—finely chopped

Put cooked vermicelli in a bowl to cool with French Dressing. Add juice, garlic, salt, cayenne, Poppy Seeds, Caraway seeds, celery, green onions and parsley.
Serve cold!!! (I break the Vermicelli prior to cooking and add the greens at the last minute.) My taste buds are working overtime thinking about this. I think I’ll make it now