| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 12 | Servings | ||
INGREDIENTS
| 2 | pk | (6-oz) lemon Jello |
| 3 | c | Boiling water |
| 3 | tb | Vinegar |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Mayonnaise |
| 2 | tb | Grated onion |
| 1/4 | c | Chopped green pepper |
| 3/4 | c | Chopped cauliflower |
| 3/4 | c | Shredded carrots |
| 3/4 | c | Diced celery |
| 3/4 | c | Chopped fresh tomatoes |
INSTRUCTIONS
Combine jello and boiling water. Add vinegar, salt and pepper. Cool. Add mayonnaise. Chill until slightly thick. Add grated onion and chopped vegetables. Pour into individual molds or a large round mold. Chill until set. Yield: 12 small molds or 1 large mold. MRS. J.G. JACKSON FORDYCE, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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