4 c. tomato juice
1/4 tsp. oregano leaves
1/2 tsp. parsley flakes
1/4 tsp. basil leaves
1 sm. wedge lemon
1 sm. amount of onion (optional)
1/4 to 1/2 c. sliced stuffed olives
1/2 c. diced celery
2 (3 oz.) or 1 (6 oz.) box lemon Jello

Boil first 6 ingredients together for about 3 minutes. Add to Jello, straining out flakes, lemon, and onion and stir until well dissolved. Pour into mold and add olives and celery. Unmold on lettuce leaves when set and serve with mayonnaise.