2 pkg. (3 oz.) lemon Jello
2 cup boiling water
1 cup mayonnaise or Miracle Whip
1 cup cottage cheese
1/2 cup diced cucumber
1/2 cup grated carrots
1 cup chopped celery
1 tbsp. grated onion
Dash of salt

Dissolve Jello in the boiling water and allow to cool. Add the remaining ingredients. Pour into a 9 x 13 inch pan. Refrigerate until set.

Cut into squares and serve on lettuce leaves.

We received this review from a Cooks.com patron:

I used this recipe for the church dinner this evening. It went over "big time" considering the fact that I had no idea what it would taste like.

Several of the fellows came over to me and complimented me on it which, of course, really pleased me! Thanks to you I have some good choices for vegetable Jello salads. Why do we keep our cookbooks?