1 (6 oz.) pkg. lemon Jello
2 cans shredded beets
1 c. chopped celery
1/3 c. vinegar
1 tsp. onion salt

Dissolve Jello in 1 cup boiling water. Add the onion salt. Measure liquid from beets and add water to make 2 1/2 cups. Add to Jello. Add beets, celery and vinegar. Let set overnight. Cut in squares and serve on lettuce. Top with mayonnaise (optional). Serves 12.