Title: Congealed spring salad
 Categories: Salad
      Yield: 12 Servings
 
      2 pk (3-oz) lemon-flavored
           -gelatin
  1 3/4 c  Boiling water
      2 c  Cold water
      1 tb Salt
      3 tb Vinegar
  1 1/2 c  Finely chopped carrots
  1 3/4 c  Finely chopped cabbage
  1 1/2 c  Finely chopped spinach
      1 ts Finely chopped onion
           Salad greens
 
  Dissolve gelatin in boiling water. Add cold water, salt, and vinegar.
  Divide mixture into three parts. Chill first part and when it begins
  to thicken, add carrots, and pour into an oiled loaf mold; chill
  until firm. Repeat with second part, adding cabbage for second layer;
  pour onto firm layer in mold; chill until firm. To chilled and
  thickened third part, add spinach and onion and pour onto firm
  gelatin. Chill until firm. Unmold on salad greens. Slice and serve
  with mayonnaise or salad dressing. Yield: 12 servings.
  
  From , by the
  editors of the 'Progressive Farmer Magazine'.  Downloaded from Glen's