1 env. plain gelatin
1/4 c. cold water
1/4 c. boiling water
1 pt. lowfat mayonnaise
1 tsp. salt
2 fresh tomatoes
1 c. celery
1 sm. onion
1 green pepper

Mince vegetables as finely as possible, drain in colander. Soften gelatin in cold water, dissolve in boiling water. Let cool. Fold together gelatin mixture, salt, vegetables and mayonnaise. Place in bowl and refrigerate 6 to 8 hours before spreading on bread. DO NOT STORE IN METAL BOWL. Will keep for 1 week in refrigerator. Will make 40 to 50 small sandwiches.