Yield: 4 Servings
Measure | Ingredient |
---|---|
2 packs | (3 oz.) lemon Jello |
2 teaspoons | Salt |
1 cup | Boiling water |
1 cup | Cold water |
1 cup | Chopped cucumbers |
½ cup | Chopped carrots |
½ cup | Chopped peppers |
⅓ cup | Chopped onions |
½ cup | Chopped celery |
2 teaspoons | Dill |
Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998