Vegetable-Jello Salad(Tart And Chock-Full!)

• 1 pkg. lemon Jell-O
• 1 1/3 c. boiling water
• 1/4 c. vinegar
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 c. cabbage, chopped fine
• 1 c. carrots, chopped fine
• 1 c. celery, chopped fine
• 1/4 c. pimento, chopped fine
• 1 c. chopped pecans
• 1 Tbsp. minced onion
• 1/2 tsp. dry mustard

1. Mix Jell-O with boiling water.
2. Add vinegar, sugar and salt. Add cabbage, carrots, celery and pimento.
3. You could stop there, but I add pecans, onion and mustard as well.
4. Mix everything well; place in square baking dish and chill thoroughly before serving. It's a filling salad; you will find that servings ought not to be overly large.
5. Serves 8 to 9; keeps well in refrigerator for leftover use.

lemon jello, boiling water, vinegar, sugar, salt, cabbage, carrots, celery, pimento, pecans, onion, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268109 (may not work)