1 package lemon gelatin
1 cup boiling water
1 8-ounce can tomato paste or puree
1/3 cup sliced olives
1/3 cup diced celery
1/4 teaspoon salt

Dissolve gelatin in boiling water. Cool slightly, then add puree, olives, celery and salt. Pour into tray or molds. Chill until firm. Serve on lettuce topped with a cream cheese and mayonnaise mixture.