- 1 small pkg lemon jello
- 3/4 cup V-8 juice
- 1/4 cup chopped celery
- 8-10 sliced stuffed green olives
- 1 1/2 tbsp Neapolitan Balsamic
- Dissolve Jello in 1 cup boiling water
- Add vegetable juice and pour into mold or jello pan.
- Add chopped celery and olives and Neapolitan Balsamic. Mix well and refrigerate.
- Serve over lettuce with a dab of mayo on top of each serving.