2 (3 oz.) pkgs. lemon Jello
2 1/3 c. boiling water
1 c. grated carrot
1 c. diced celery
1 1/2 tbsp. diced onion
Some green pepper, or pimiento, or stuffed olives
2/3 c. salad dressing
2/3 c. whipping cream

Dissolve Jello in boiling water. Chill until partially set. Add vegetables. Whip the cream and mix with the salad dressing. Add to the Jello-vegetable mix, folding in until thoroughly mixed. Pour salad into a mold or pan. Refrigerate.