Here’s a recipe that falls in the “everything’s better with Jello” category, lol. Jello salads were very popular in the 1950s forward and you can find many different recipes in the “Jello” category by clicking the down arrow on the category’s bar. I have to admit I would not look forward to making this one. Jello and fruit works for me, but Jello and veggies just….doesn’t.

Crisp Vegetable Salad

1 envelope Knox gelatine

1/4 cup cold water

1 cup hot water

1/2 c sugar

1/2 teaspoon salt

1 tbs lemon juice

1/4 cup vinegar

1/4 c diced cucs or cabbage

3/4 c diced celery

1/2 c finely shredded carrot

2 teaspoon grated onion

2 tbs chopped green pepper

and (or) pimiento

Soften gelatine in cold water on very low heat, add hot water, sugar, salt, lemon, stir until dissolved. Add vinegar.

Chill until mixture is the consistency of unbeaten egg whites. Stir in vegetables. Chill until firm. Serve on salad greens.