Total Calories: 345
In saucepan, mix gelatin and water. Drain pineapple well, reserving juice. Add juice to gelatin with salt, lime or lemon rind and dill weed. Bring to boil stirring constantly to dissolve gelatin. Cool. Stir in vermouth and chill until gelatin is consistency of unbeaten egg white. Blend in sour cream, pineapple and a few drops of green food coloring to intensify color. Pour into 1 1/2 -quart ring mold. Chill until firm. Unmold onto crisp salad greens before serving.