| Spanish Jello Salad |
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1 6 ounce package lemon Jello
1 pint boiling water
1 tablespoon vinegar
1/2 teaspoon salt
2 pimientos, finely chopped
1/2 cup white cabbage, finely chopped
1 cup celery, finely chopped
1/2 cup cucumber pickles, finely chopped
crisp lettuce |
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| Instructions |
| Dissolve Jello in boiling water. Add vinegar and salt. Chill. Combine pimientos, cabbage, celery and pickles. When Jello is slightly thickened, add vegetables. Turn into individual molds. Chill until firm. Unmold on lettuce. Garnish with Hellmann's Blue Ribbon Mayonnaise |
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