Turkey Souffle Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. Jell-O lemon gelatin
1/4 tsp. salt
1 c. boiling water
1/2 c. cold water
1/4 c. mayonnaise
1 to 2 Tbsp. vinegar or lemon juice
1 Tbsp. grated onion
dash of pepper
1 1/2 c. diced, cooked turkey
1/3 c. chopped cucumber or green pepper
1/3 c. chopped celery
2 Tbsp. chopped pimiento

Preparation

Dissolve gelatin and salt in boiling water; add cold water, mayonnaise, vinegar, onion and pepper.
Beat until well blended. Pour into an 8-inch square pan; freeze 15 to 20 minutes or until firm, about 1-inch from edge but soft in center.
Spoon mixture into bowl and whip until fluffy; fold in turkey and chopped vegetables.
Pour into a 4-cup mold or individual molds.
Chill in refrigerator until firm, 30 to 60 minutes; unmold.
Garnish with salad greens and serve with additional mayonnaise, if desired. Makes about 4 cups or 4 entree servings.