1 sm. pkg. lemon Jello
3/4 c. V-8 vegetable juice
1/4 c. chopped celery
8-10 sliced stuffed green olives
1 tsp. Worcestershire sauce

Dissolve Jello in 1 cup boiling water.

Add vegetable juice and pour into mold or Jello pan.

Add chopped celery and olives and Worcestershire. Mix well and place in refrigerator.

Serve over lettuce with a dab of mayonnaise on top of each serving.

Serves 6-8.