Cool and beautiful—shimmering gelatin holds fresh garden vegetables
2green peppers, cut in small strips
4 chopped green onions (include tops)
20 radishes, thinly sliced
2 medium carrots, thinly sliced
4 small tomatoes, cut in thin wedges
¾c. French dressing
2⅔c. very hot water
2tblsp. lemon juice
2c. shredded chicory or lettuce
1c. coarsely torn spinach or shredded cabbage
¼c. minced parsley
Combine peppers, onions, radishes, carrots and tomatoes; marinate in French dressing 15 minutes or more.
Combine gelatin, sugar and salt; add hot water and stir to dissolve ingredients. Add vinegar and lemon juice. Chill until gelatin thickens.
Drain vegetables well. Fold marinated vegetables, chicory, spinach and parsley into gelatin mixture. (Chicory, spinach and parsley do not wilt easily, but you may use lettuce or shredded cabbage, too.) Pour into oiled 8½ X 4½ X 2½″ loaf pan; chill until firm.