2 (3 oz.) pkgs. lemon Jello
1 tbsp. salt
2 c. cold water
1 1/2 c. finely shredded carrots
1 3/4 c. finely shredded cabbage
1 tsp. minced chives
1 1/2 c. finely chopped spinach
2 c. boiling water
2 tbsp. vinegar

Dissolve Jello and salt in boiling water. Add cold water and vinegar. Chill until slightly thickened. Divide into three portions. Fold carrots into one portion; pour into 9 x 5 x 3 inch loaf pan. Chill until set, but not firm. Fold cabbage into second portion. Pour into pan; chill until set but not firm. Fold chives and spinach into remaining gelatin. Pour into pan. Chill until firm. Unmold. Slice and garnish with crisp greens. Makes about 6 cups or 12 side salads.