Garden Souffle Salad - cooking recipe

Ingredients

1 pkg. (3 oz.) lime gelatin
1/4 tsp. salt
1 c. boiling water
1/2 c. cold water
1 to 2 Tbsp. vinegar
1/4 c. mayonnaise
dash of pepper
1 Tbsp. grated onion
1/3 c. shredded carrot
1/3 c. diced celery
2 Tbsp. diced green pepper

Preparation

Dissolve gelatin and salt in boiling water.
Add cold water, vinegar, mayonnaise and pepper. Beat to blend well.
Pour into freezing tray.
Place in freezer 15 to 20 minutes, or until firm about 1 inch around edge and soft in center.
Pour into a bowl and whip until fluffy and thick.
Fold in onion and vegetables.
Pour into a 1-quart mold or individual molds.
Chill until firm. Unmold onto salad greens.
Makes about 4 cups.
May be doubled and put into a 2-quart mold for crowd.