Salad Supreme

Course : Salads
Serves: 6
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1 package lemon jell-o
1 pint minus 2-tbsp. boiling water
2 tablespoons vinegar
1/2 teaspoon salt
1 dash cayenne
2 cups cabbage -- finely chopped
8 large stuffeld olives finely chopped
1 bunch crisp lettuce

Preparation / Directions:

Dissolve Jell-O in boiling water. Add vinegar, salt, and Cayenne. Chill. When slightly thickened, add cabbage, apple. and olivea. Turn into individual molds. Chill until firm. Unmold on lettuce. Garnish with Hellmann's Blue Ribbon Mayonnais


Nutritional Information:

8 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 183mg Sodium

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