Thoroughly mix:

2 (3 oz.) boxes lemon Jello or 2 env. unflavored gelatin
1/2 c. sugar
1 tsp. salt (optional)

Add:

1 1/2 c. boiling water and stir to dissolve gelatin

Then add:

1 1/2 c. cold water
1/2 c. vinegar
2 tbsp. lemon juice

Chill until partially set.

Now add:

2 c. finely shredded cabbage
1 c. chopped celery
1/4 c. chopped green pepper
1/4 c. diced pimento
1/3 c. stuffed green olive slices

Pour into an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Chill the salad mold until firm. (For not molding, I use a 9 x 1/2 x 13 inch pan).