3 - 3 oz. pkg lemon jello
3 1/2 c. hot water
3 c. seasoned tomato sauce (8 oz. cans)
3 tbsp. vinegar
1 c. olives, sliced
1 c. celery, diced
1/4 c. onion flakes

Dissolve jello in hot water. Add all other ingredients and refrigerate.