3 oz. pkg. lemon Jello
1/2 tsp. salt
3/4 c. boiling water
1/2 c. mayonnaise
2 tbsp. vinegar
3/4 c. milk
1/2 c. celery, chopped
1/2 c. cabbage, shredded
1/2 c. carrots, shredded
2 tbsp. green pepper, chopped
1 tbsp. onion, grated

Dissolve Jello and salt in boiling water; cool. Gradually add milk to mayonnaise until well blended. Stir in vinegar and gelatin; chill until partially set. Fold in vegetables. Chill until firm. Serves 8.