Vegetable Mold - cooking recipe

Ingredients

2 boxes lemon jello
1 tsp. Knox gelatine
1/2 tsp. salt
1/4 c. shredded carrots
1/4 c. chopped celery
1/4 c. chopped or shredded radishes
1/4 c. shredded red peppers
1/4 c. shredded green peppers

Preparation

Dissolve jello as directed.
Stir in Knox gelatine and salt. Stir in veggies, alternating, and mix well.
Let set.
Serve on lettuce leaves.