Title: Emerald Salad
Categories: Salads, Vegetables
Yield: 6 Servings

1 pk Line-flavored gelatin; 3oz.
3/4 c Hot water
3/4 c Cucmber; shredded, unpeeled
2 tb Onion; grated
1 c Cottage cheese; cream-style
1 c Mayonnaise
1/3 c Almonds; slivered, blanched
Endive or parsley

Dissolve gelatin in hot water. Chill until slighlty thick.

Combine cucumber and onion; drain well. Add cottage cheese, mayonnaise,
and almonds; fold into gelatin mixture. Pour inot an 8-inch square dish;
chill until firm.

To serve, cut into squares, and garnish with endive.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.