luncheon salad

Categories
Salads
Yield
8 servings
MeasureIngredient
3 ounces LEMON GELATIN
1 cup BOILING WATER
½ teaspoon SALT
1 tablespoon GRATED ONION
3 xes HARD BOILED EGGS, DICED
½ pounds PIMIENTO CHEESE, DICED
1 teaspoon GREEN PEPPER
3 cups CELERY, CHOPPED FINE
1 cup WALNUTS
½ cup MAYONNAISE
1 cup WHIPPED TOPPING

DISSOLVE GELATIN IN BOILING WATER. COOL. ADD REMAINING INGREDIENTS EXCEPT FOR THE MAYONNAISE AND WHIPPED TOPPING. MIX THE MAYONNAISE AND TOPPING AND BLEND INTO THE GELATIN MIXTURE. POUR INTO INDIVDUAL MOLDS OR A RING MOLD. REFRIGERATE FOR A LEAST 2 HOURS BEFORE SERVING. NOTE: THIS RECIPE MAKE A LUNCHEON MEAL BY ITSELF.

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