Pineapple Vegetable Salad - cooking recipe

Ingredients

1 large box lemon jello
2 c. boiling water
2 c. cold water
1 tsp. vinegar
1 tsp. sugar
1 (20 oz.) can crushed pineapple, drained
1/2 c. carrot, grated
1/2 c. celery, chopped fine
a little onion

Preparation

Combine the first 5 ingredients; pour in an 8 x 12-inch dish. Cool.
Mix jello into the remaining ingredients.
Refrigerate to set.
Serve in squares on lettuce.
Yields 4 servings.