Beet Luncheon Salad - cooking recipe

Ingredients

1 (3 oz.) lemon Jell-O
3 Tbsp. vinegar
1 tsp. salt
1 1/2 c. diced, cooked beets
1 1/2 c. shredded cabbage
1/4 c. diced green pepper
1/2 tsp. scraped onion

Preparation

Dissolve lemon Jell-O in 1 pint hot water.
Add vinegar and salt.
Chill until slightly thickened, then fold in beets, cabbage, green pepper and onion.
Turn into molds.
Chill until firm.
Serves 8.