1 pkg. lemon Jello
1 sm. can crushed pineapple, drained
1/2 to 2/3 c. finely cut cucumber
2 - 3 tbsp. salad dressing

For a clear, molded salad, omit salad dressing, or use very little. Drain pineapple and save juice. Cut cucumber and add to pineapple. Mix Jello with 1 cup boiling water. Then add 1 cup liquid made up of 1/2 teaspoon salt, 1 tablespoon weak vinegar, the pineapple juice and cold water to make a full cup. Let Jello set in refrigerator until quite firm. Mix in the salad dressing with beater and stir in the cucumber and pineapple. Chill until firmly set and garnish with anything suitable. (This salad should be made early in the morning if it is to be served with that day's dinner in the evening. It is even better to prepare the salad a day ahead so that it is solidly set.)