Muffin Pan Salad recipe

1 small box Jell-O Lemon Flavor Gelatin Dessert
1/2 teaspoon salt
1/4 teaspoon celery salt
1 1/2 cups boiling water
2 teaspoons vinegar
1/2 teaspoon prepared horseradish
1 1/2 cups fruit or vegetable combination*

Dissolve gelatin, salt and celery salt in boiling water. Add vinegar and horseradish. Place aluminum foil cupcake liners in muffin pan. Place salad ingredients in cups, filling each about 2/3 full. Then fill with gelatin mixture. Chill until firm, about 2 hours.

Unmold carefully from foil cups. Serve with crisp salad greens, if desired.

Makes about 3 cups or 8 servings.

* Suggested Combination:
2 medium oranges, sectioned and diced and 1 small red onion, sliced into rings