Vegetable Souffle Salad With Tuna
Dissolve gelatin in hot water. Add cold water, vinegar, salt, salad dressing and pepper. Blend well with beater. Pour into freezing tray and quick chill 15-20 min. or until firm about 1" from edge.
Turn into mixing bowl and beat until fluffy. Fold in vegetables. Pour into 1 qt. mold; chill until firm. Unmold and garnish with salad greens. Serve with tuna fish and salad dressing.