Mexican Salad - cooking recipe

Ingredients

1 pkg. lemon flavored gelatin
1 1/2 c. very hot water
2 tsp. sugar
1 tsp. salt
1/4 c. vinegar
1/8 tsp. chili powder
1 c. finely shredded cabbage
1/2 c. finely chopped celery
1 (4 oz.) jar pimiento, cut in narrow strips
1/2 green pepper, cut in fine strips
1 medium apple, chopped

Preparation

Empty into a bowl the lemon
jello and add the very hot water. Stir in the sugar,
salt,
vinegar
and
chili powder. Cool. Meanwhile, prepare the
vegetables.
When
the
gelatin mixture is slightly thickened,
add
the vegetables and fruit. Blend thoroughly.
Refrigerate for 3
to
4 hours.
To unmold, hold in hot water for a few
seconds and turn on a chef plate. Arrange salad greens around mold.