1 pkg. red Jello
1 tbsp. horseradish
1 tsp. onion salt
1 can julienne beets
1 c. chopped celery (if you still have any vegetables) or 1 can water chestnuts, chopped
1 c. cold water

Drain beets and save 1 cup of juice. Heat and add to Jello. Add all other ingredients. Chill and serve on a bed of cabbage, finely sliced, if available. The celery or chestnuts give the crunchiness you expect in a salad but the cabbage is an added crunchiness. ALWAYS put Jello to set in container with tight fitting lid. I keep several tiny containers on board. Yogurt containers are great to make individual salads or Jello desserts.