Turkey Souffle Salad

• 1 (3 oz.) pkg. Jell-O lemon gelatin
• 1/4 tsp. salt
• 1 c. boiling water
• 1/2 c. cold water
• 1/4 c. mayonnaise
• 1 to 2 Tbsp. vinegar or lemon juice
• 1 Tbsp. grated onion
• dash of pepper
• 1 1/2 c. diced, cooked turkey
• 1/3 c. chopped cucumber or green pepper
• 1/3 c. chopped celery
• 2 Tbsp. chopped pimiento

1. Dissolve gelatin and salt in boiling water; add cold water, mayonnaise, vinegar, onion and pepper.
2. Beat until well blended. Pour into an 8-inch square pan; freeze 15 to 20 minutes or until firm, about 1-inch from edge but soft in center.
3. Spoon mixture into bowl and whip until fluffy; fold in turkey and chopped vegetables.
4. Pour into a 4-cup mold or individual molds.
5. Chill in refrigerator until firm, 30 to 60 minutes; unmold.
6. Garnish with salad greens and serve with additional mayonnaise, if desired. Makes about 4 cups or 4 entree servings.

lemon gelatin, salt, boiling water, cold water, mayonnaise, vinegar, onion, pepper, turkey, cucumber, celery, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281085 (may not work)