Carrots going limp? Cucumber turning liquid on the left-hand-side? Chop up the good bits, sink 'em into a bed of gelatin, and Chef Andy promises that your guests will never realize that you're using them as living garbage disposals!

Vegetable Salad
1 package (3 oz.) Jell-O Lemon, Lime, Lemon-Lime, Orange,
	or Orange-Pineapple Gelatin
3/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
Dash of pepper
3/4 cup finely chopped cabbage *
3/4 cup finely chopped celery *
1/4 cup finely chopped green pepper *
2 tablespoons chopped pimiento *

(*) or use 1 to 2 cups of your favorite other vegetable combination.

Dissolve Jell-O Gelatin and salt in boiling water.  Add cold water, vinegar,
onion, and pepper.  Chill until very thick.  Then fold in vegetables.
Pour into a 1-quart mold or individual molds.  Chill until firm.
Unmold.  Makes about 3 cups, or 6 side salads or 8 to 10 relish servings.

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