1 med. onion
1 med. cucumber
1 tomato
1 c. celery
1 green pepper
1/2 tsp. salt
1 pkg. unflavored gelatin
2 c. mayonnaise

Chop vegetables fine, drain and reserve juice. Sprinkle vegetables with salt. Dissolve gelatin in juice. Heat to melt gelatin. Add to vegetables. Stir in mayonnaise. Store in refrigerator overnight. Makes approximately 30 sandwiches.