1 pkg. lime Jello or lemon Jello
1 sm. jar green olives, sliced
1 sm. can drained crushed pineapple
1 c. shredded cabbage
1 c. diced celery
1 c. diced apples

Mix Jello as directed; when thickened, add the rest. Mix well and set in refrigerator until jelled. Scoop out onto crisp lettuce. Serve in salad cups. You can make this ahead one or two days.