Mom’s Vegetable Jell-o Salad

Serves: 5
Total Calories: 89


2 medium carrots, peeled and grated
1 stalk celery, thinly sliced
1 medium green pepper, seeded and finely chopped
1 cup cabbage finely shredded
2 tablespoons lemon juice
dash paprika
1 (3-ounce) package lemon jello
lemon-lime soda to replace water on jello package directions


Prepare vegetables and set aside. Follow the directions on the jello directions. In a 10” Dutch oven, heat soda to boiling, add lemon juice and paprika. When all the directions on the package have been completed, add the vegetables and stir well, cool 30 to 40 minutes. Place Dutch oven in an ice bath, or in a very cold stream, not letting ice or water go over the top of the oven. Chill until jello is set. Cut into squares and serve with a dollop of mayonnaise on top.

Serves 5 to 6

Nutritional Facts:

Serves: 5
Total Calories: 89
Calories from Fat: 0

This Mom’s Vegetable Jell-o Salad recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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