3 oz. pkg. orange Jello
3 oz, pkg. lemon Jello
1 lemon
1/2 tsp. salt
1 c. crushed pineapple
2 c. shredded raw carrots or cabbage

Dissolve Jello in 3 1/2 cups boiling water and juice of 1 lemon. Add salt. Chill to consistency of thick syrup. Add carrots or cabbage and pineapple. Pour into 1 quart mold. Chill until firm. Unmold on salad greens. Garnish with 1/2 cup whipped cream, 1/2 cup mayonnaise and grated rind of 1/2 lemon.