Tuna Vegetable Souffle Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lime Jell-O
2 c. hot water
1 c. cold water
2 Tbsp. vinegar or lemon juice
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded raw carrots
1 c. chopped celery
1/4 c. chopped ripe olives
2 Tbsp. finely chopped onions
1 (7 oz.) can flaked tuna

Preparation

Dissolve gelatin in hot water; add cold water, vinegar, mayonnaise,
salt
and
pepper. Blend well with rotary beater. Refrigerate
until\tpartially congealed, about the consistency of honey.
Whip
until
fluffy.
Fold\tin vegetables and tuna. Pour into
6
cup mold.\tRefrigerate at least 4 hours.
Serves about 10 people.