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 qt orange sections, seedless
1-1/2 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
1/4 cup water
1 Tbsp gingerroot, grated