2 envelopes unflavored gelatin
2 c. milk
1/2 c. sour cream
1/2 c. salad dressing or mayonnaise
3 tbsp. vinegar
1 1/2 tsp. seasoned salt
1 tsp. prepared horseradish
2 (4 1/2 oz.) cans shrimp, drained
3/4 c. diced celery
1/2 c. diced Cheddar cheese
10 ripe olives, sliced
1 tbsp. chopped green pepper, optional

In 2 quart saucepan, soften gelatin in 1/2 cup milk. Stir and dissolve over low heat. Add remaining milk and remove from heat. Chill until mixture begins to set.

Add sour cream, salad dressing, vinegar, salt, and horseradish; mix well.

Fold in shrimp, celery, cheese, olives and green pepper. Pour into 9 x 9 inch square pan. Chill 2 to 3 hours or until firm. Serve on salad greens. Makes 9 servings.