1 (3 oz.) pkg. lemon Jello
2 stalks celery
2 med. carrots
1/4 green pepper
1 (15 oz.) can crushed pineapple

Use 9x9 or 8x8 pan.

Cut up celery and green pepper into small pieces. Grate carrots or scrape. Drain pineapple and save juice. Dissolve Jello with 1 cup boiling water and 1/2 cup cold water. Add 1/2 cup pineapple juice. When dissolved, add the rest of the ingredients and pour into pan and put into refrigerator to gel. Serve on bed of lettuce.