Crisp Summer Salad

Course : Salads
Serves: 8
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1 package lemon jell-o
1 pint boiling water
1 teaspoon salt
1 tablespoon vinegar
1 cup cucumber -- diced
1 cup red radishes -- thinly sliced
1 cup tender young onions -- thinly sliced
1 medium crisp lettuce

Preparation / Directions:

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


Nutritional Information:

2 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 269mg Sodium

1 Kitchen's say:
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