|Lemon jello||6 Ounce|
|Hot water||2 Cup (32 tbs)|
|Cold water||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 , sliced|
|Shredded red cabbage||1⁄2 Cup (8 tbs)|
|Shredded turnips||1⁄2 Cup (8 tbs)|
|Green onion||1 , thinly sliced|
Dissolve the lemon Jello in hot water.
Stir in the cold water, lemon juice, and salt.
Cook the carrots and peas according to package directions, drain and cool.
To assemble, pour about half cup of the Jello into a six-cup capacity mold.
Place in the refrigerator to set.
Arrange the egg slices in the center of the mold, circle with rows of carrots and peas.
Gently pour in half of the remaining Jello.
Place in refrigerator to set.
Combine the cabbage, turnips and green onions with the remaining Jello.
Pour into the mold, cover with plastic wrap, and chill four hours or overnight.
When ready to serve, run a knife blade around the edges of the mold, place a serving platter over it and invert.
Garnish with salad greens.