INGREDIENTS:3 lbs. vermicelli pasta, uncooked
3 cups California ripe olives, wedged
2 cups scallions, minced
2 cups red bell pepper, julienne strips
2 cups green bell pepper, julienne strips
2 cups bamboo shoots, julienne strips
1 quart orange sections, seedless
1 ½ qts. bibb lettuce, torn
1 cup almonds, slivered, toasted

Dressing:
3/4 cup orange juice concentrate, thawed
3/4 cup soy sauce, low sodium
1 cup peanut, vegetable or corn oil
1 Tbsp. sesame oil
¼ cup water
1 Tbsp. ginger root, gratedDIRECTIONS:Cook vermicelli in boiling salted water just until al dente. Drain and rinse. Place in a large bowl. Add next six ingredients to vermicelli. Mix well. Prepare dressing by mixing all ingredients. Add dressing to vermicelli mixture. Mix well. Chill several hours. Adjust seasonings with salt and pepper. Add bibb lettuce to mixture. Toss gently but completely. Sprinkle almonds on each portion.SERVINGS:24 2-cup servingsPHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES