This makes a beautiful summer salad presentation. Comes from Farm Journal’s Country Cookbook - 1979
2 Green Peppers - cut in “skinny” strips
4 Chopped Green Onions (include the tops!)
20 Good Sizes Radishes - THINLY sliced
2 Medium Carrots THINLY sliced
4 Small Tomatoes - cut in thin wedges
3/4 C. French Dressing
2 3oz. pkg. lemon gelatin (sugar-free is ok, too!)
1/4 C. Sugar (skip this if using sugar-free gelatin)
1 tsp. Salt
3 1/2 C. Boiling Water
1/2 C. White Vinegar
2 Tbl. Lemon Juice
2 C. Finely Shredded Lettuce
1 C. Coarsely Torn Spinach or Shredded Cabbage
1/4 Minced Parsley
Combine peppers, onions, radishes, carrots & tomatoes; marinate in French drissing 30 min. Combine gelatin, sugar & salt; add boiling water and stir to dissolve. Add vinegar & lemon juice. Chil until gelatin thickens somewhat. Drain vegetables well. Fold marinated vegies, lettuce, spinach & parsely into genatin mixture. Pour into oiled 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Chill until firm. Unmold on bed of lettuce leaves. 
Enjoy! Enjoy! Enjoy!
Katzpawz
OH WOW! :o This is really different so I’ve got to try it. 
Thanx Katzpawz.
Sue