1 sm. pkg. lemon Jello
1 c. hot water
2 c. stewed tomatoes, chop up
1/2 c. celery, chopped
1 sm. green pepper, chopped
2 tbsp. minced onion
1/2 c. mayonnaise

Mix the Jello and hot water until dissolved. Set aside to jell slightly. Add the chopped vegetables and the mayonnaise to the Jello mixture. Pour into a square pan and chill. When set, serve on shredded lettuce.

Options: Add a few sliced radishes and/or a little chopped cabbage for variety.