|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.
Serving size: Complete recipe
Calories 935 Calories from Fat 326
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 21.4 mg7.1%
Sodium 3982.7 mg165.9%
Total Carbohydrates 104 g34.7%
Dietary Fiber 12.7 g50.7%
Sugars 81.3 g
Protein 54 g107.7%
Vitamin A 415.8% Vitamin C 193.4%
Calcium 28.6% Iron 33.7%
*Based on a 2000 Calorie diet