1 (3 oz.) pkg. lemon Jello
1/3 c. cold water
1/2 tsp. salt
2 tsp. cider vinegar
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 sm. onion, chopped
1 green pepper, chopped
1/4 c. celery, chopped
4 med. tomato, chopped

Place Jello, cold water, salt and vinegar in saucepan and place over medium heat. Stir until Jello is dissolved. Add cream cheese and continue heating until blended. Remove from heat. Add mayonnaise and blend until smooth.

Place onion, pepper, celery and tomato in a large bowl. Pour above mixture over vegetables and mix well. Pour into 2 quart flat dish and refrigerate. Cut into squares and serve on lettuce leaf.

NOTE: Cucumber or green peas could be substituted for the celery.