Creamy Molded Vegetable Salad - cooking recipe

Ingredients

2 cups cold water
2 tablespoons unflavored gelatin (2 pkg)
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vinegar
2 tablespoons lemon juice
1 1/2 cups salad dressing or 1 1/2 cups mayonnaise
yellow food coloring or green food coloring (optional)
1 cup shredded cabbage
2 medium carrots, shredded
1 stalk celery, sliced
1 green pepper
lettuce leaf

Preparation

In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved.
Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery.
Cut part of the green pepper into rings and reserve for later use.
Chop remaining green pepper and stir into salad.
Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours.
To serve, unmold onto lettuce leaves and garnish with green pepper rings.