Rhubarb Gelatin Salad

• 1 pkg. raspberry or strawberry gelatin
• 1 pkg. frozen rhubarb
• 1 c. pineapple juice
• lemon juice as desired to taste
• 1 c. chopped nuts
• 1 c. diced apple
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. salt (optional)
• 1/2 tsp. dill seed
• 1/2 tsp. basil
• 1/4 tsp. sugar
• dash of oregano
• freshly ground pepper to taste
• 1 Tbsp. tarragon vinegar
• 1 tsp. grated onion or 1 tsp. onion juice
• 1 tsp. Worcestershire sauce

1. Put tomato sauce into a pint jar with a tight fitting lid. Add the salt, dill seed, basil, sugar and oregano.
2. Add a few grindings of pepper, then add the vinegar, onion and Worcestershire.
3. Cover and shake well.
4. Chill.
5. Shake well again before using.
6. Makes about 2/3 cup.

raspberry, frozen rhubarb, pineapple juice, lemon juice, nuts, apple, tomato sauce, salt, dill, basil, sugar, oregano, freshly ground pepper, tarragon vinegar, onion, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056236 (may not work)