Name: Congealed Spring Salad
Ingredients: 2 pk (3-oz) lemon-flavored gelatin; 1 3/4 c Boiling water; 2 c Cold water; 1 tb Salt; 3 tb Vinegar; 1 1/2 c Finely chopped carrots; 1 3/4 c Finely chopped cabbage; 1 1/2 c Finely chopped spinach; 1 ts Finely chopped onion; Salad greens

CATEGORY	CUISINE	TAG	YIELD
		Salad	12	Servings

INGREDIENTS

2	pk	(3-oz) lemon-flavored gelatin
1 3/4	c	Boiling water
2	c	Cold water
1	tb	Salt
3	tb	Vinegar
1 1/2	c	Finely chopped carrots
1 3/4	c	Finely chopped cabbage
1 1/2	c	Finely chopped spinach
1	ts	Finely chopped onion
		Salad greens

INSTRUCTIONS

Dissolve gelatin in boiling water. Add cold water, salt, and vinegar.
Divide mixture into three parts. Chill first part and when it begins to
thicken, add carrots, and pour into an oiled loaf mold; chill until firm.
Repeat with second part, adding cabbage for second layer; pour onto firm
layer in mold; chill until firm. To chilled and thickened third part, add
spinach and onion and pour onto firm gelatin. Chill until firm. Unmold on
salad greens. Slice and serve with mayonnaise or salad dressing. Yield: 12
servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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