Congealed Vegetable Salad - cooking recipe

Ingredients

1 large pkg. lemon jello
2 1/2 c. water
3 Tbsp. white vinegar
1/2 tsp. salt
1/2 c. sugar
1 medium can cut green asparagus
1 medium can English peas
1 can diced pimento
1 c. chopped celery
1/2 c. chopped onion
1 grated carrot

Preparation

Boil water, vinegar, salt and sugar.
Pour over jello.
Drain remaining ingredients and add to mixture.
Refrigerate.
Serves 8.