Cucumber Jelly Salad
|Lemon-flavored gelatin||3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Onion salt||1⁄2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|White vinegar||2 Tablespoon|
|Chopped mint/Chopped parsley||1 Tablespoon|
Dissolve gelatin in 1 cup hot water.
Add seasonings and vinegar.
Chill until mixture begins to set.
In the meantime peel cucumbers and cut into halves lengthwise.
Force cucumbers through grinder or shred fine; 2 large cucumbers make about 1 cup shredded.
When gelatin is partially set, stir in cucumbers and some chopped mint.
Pour into shallow dish or 8-inch square pan and chill until set.
To serve, cut into cubes and arrange on greens.