1 (3 oz.) pkg. lemon Jello
2 c. tomato juice
Juice of 1 lemon
1/2 tsp. salt
1/2 c. chopped celery
1 tsp. chopped onion
Sliced stuffed olives

Heat 1 cup tomato juice to dissolve Jello. Add remaining liquid. When partially set, add other ingredients and pour into a small mold.