Vegetable Ribbon Salad(From Farm Journal Cookboodk Circa 1959)

• 9 pkg. (3 oz. each) lemon gelatin
• 2 qt. boiling water
• 1 3/4 c. cold water
• 2/3 c. vinegar
• 2 tsp. salt
• 1 1/2 qt. cabbage, finely chopped
• 1 1/2 qt. carrots, grated
• 1 1/2 qt. raw spinach, finely chopped
• 3 Tbsp. green onion, finely chopped
• Crisp lettuce

1. Dissolve gelatin in boiling water; add cold water, vinegar and salt. Divide into 3 parts.
2. Chill until slightly thickened; add cabbage to first part of gelatin mixture.
3. Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch.
4. Chill until firm.
5. Add carrots to second part of thickened gelatin; pour over firm cabbage layers.
6. Chill until firm.
7. Add spinach and onions to remaining gelatin; pour over carrot layers.
8. Chill until firm.
9. Unmold, cut each loaf into 8 slices.
10. Serve on crisp lettuce leaves. Makes 48 servings.

lemon gelatin, boiling water, cold water, vinegar, salt, cabbage, carrots, raw spinach, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19961 (may not work)