|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped ripe olives||2⁄3 Cup (10.67 tbs)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Shredded carrot||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Tablespoon|
|Salad greens||1 Cup (16 tbs)|
Early in day: Sprinkle gelatin over 1 cup cold water to soften; add boiling water; stir until dissolved.
Stir in sugar, salt, vinegar and lemon juice; cool.
Stir in olives and rest of ingredients except greens and mayonnaise; mix well.
Pour into 8" by 8" by 2" pan.
Chill until firm.
To serve: Cut into 8 pieces.
Garnish with greens.