2 env. unflavored gelatin
1 c. cold water
1 1/2 c. boiling water
1/3 c. sugar
1 1/4 tsp. salt
1/4 c. vinegar
14 c. lemon juice
2/3 c. cut up ripe olives
3/4 c. diced celery
1 1/2 c. shredded green or Chinese cabbage
3/4 c. shredded carrot
1/4 c. chopped green pepper
2 tbsp. diced pimiento

Sprinkle gelatin over cold water to soften; add boiling water, stir until dissolved. Stir in sugar, salt, vinegar, lemon juice; cool. Add olives and rest of ingredients an mix well. Pour into 1 1/4 quart mold or 8x8x2 inch pan. Refrigerate until firm.

Unmold or cut into squares, garnish with greens. Pass a dressing made from 1/2 cup mayonnaise and 1/2 cup French dressing.