1 1/4 c. celery, chopped
1 yellow onion, chopped
1/2 lg. green pepper, chopped (first remove seeds & membranes inside)
1 cucumber, chopped (remove tips but don't peel)
1 pkg. (8 oz.) cream cheese, softened
1 can (10 3/4 oz.) tomato soup, undiluted
1/4 c. lemon juice
3/4 c. water
2 pkg. (3 oz. each) lemon Jello or 1 (6 oz.) pkg.
1 c. real mayonnaise
1/2 c. chopped walnuts
Parsley for top

Put celery, onion, pepper and cucumber through food grinder using medium blade. Drain in colander or large strainer. Whip cheese with fork, add soup and mix well. Bring lemon juice and water to a boil. Add Jello and stir until dissolved. Pour cheese-soup mixture into Jello. Add vegetables and mayonnaise. Beat all with egg beater. Fold in nuts.

Grease a flat 2 quart dish with salad oil and pour all into dish. Refrigerate overnight until firm. Sprinkle with parsley; cut in squares to serve on lettuce. You can mix a little red wine vinegar with mayonnaise and put a dab on top each square. Serves 10 easily.