1 (3 oz.) pkg. lemon Jello
1 3/4 c. tomato juice
2 tbsp. vinegar
1 tsp. salt

Dissolve Jello in boiling tomato juice. Add vinegar and salt. Pour into a mold or individual molds. Delicious served with cottage cheese, shrimp or crab, raw vegetables or make a salad plate using some or all on a leaf of lettuce. Serves 4.