2 green peppers, cut in small strips
4 chopped green onions, include tops
20 radishes, thinly sliced
2 med. carrots, thinly sliced
4 sm. tomatoes, cut in thin wedges
3/4 c. French dressing
2 envelopes unflavored gelatin
1/4 c. sugar
1 tsp. salt
2 2/3 c. very hot water
1/2 c. vinegar
2 tbsp. lemon juice
2 c. shredded chickory or lettuce
1 c. coarsely torn spinach or shredded cabbage
1/3 c. minced parsley

Combine first 5 vegetables and marinate in French Dressing (15 minutes or more). Combine gelatin, sugar and salt; add hot water and stir to dissolve ingredients. Add vinegar and lemon juice. Chill until Jello thickens. Drain vegetables well. Fold marinated vegetables and crisp greens into gelatin mixture. Pour into oiled loaf pan. Serves 10 or 12.