2 pkgs. lemon Jello
2 1/2 c. hot water
1/4 c. vinegar (part pickle vinegar)
1 c. mayonnaise
1 qt. finely chopped or grated cabbage
1 tsp. salt
Dash of pepper
4 tbsp. finely chopped green pepper
4 tbsp. finely chopped celery
2 tbsp. finely chopped onion (or green onions)
Chopped parsley
1 tsp. dill weed, optional

Dissolve Jello in hot water. Add vinegar, mayonnaise, salt and pepper. Blend with beater; chill until slightly thickened. Beat until fluffy. Combine remaining ingredients and add. Pour into shallow pan or mold and chill until firm. Serves 12.

This salad looks pretty in a ring mold, with center filled with black olives and cherry tomatoes. Surround with parsley.