1 sm. pkg. lemon Jello
2 c. water
1 c. shredded cabbage
1 c. chopped pecans
1 c. chopped celery
1 c. chopped unpeeled red apples
1 sm. bottle stuffed olives

Mix Jello with water according to package directions. Mix rest of vegetables together and fill a lightly greased rectangular Pyrex dish. Pour Jello over vegetables. Chill in refrigerator until firm. Cut in squares and serve.