1 1/2 tsp. unflavored gelatin
2 tbsp. cold water
2 tbsp. boiling water
1 tomato, peeled, finely chopped
1/2 c. + 2 tbsp. mayonnaise
3/4 c. cucumber, finely chopped
1/2 tsp. salt
1/2 c. finely chopped celery
1/3 c. finely chopped green pepper
1/3 c. finely chopped onion

Soften gelatin in cold water. Add boiling water, stirring until gelatin dissolves. Cool. Drain vegetables on paper towel and set aside. Combine mayonnaise and salt. Fold in gelatin mixture. Gently stir in vegetables. Chill before serving on bread. Yields 2 cups.