Ingredients
Directions
1.
COOK cauliflower, covered, in a small amount of boiling salted water about 2 minutes; DRAIN; let COOL.
2.
DISSOLVE gelatin in boiling water; STIR in vinegar and salt; CHILL until consistency of unbeaten egg white.
3.
STIR in cauliflower, red and green peppers, and celery.
4.
POUR into lightly oiled individual molds; CHILL until set.
5.
UNMOLD each salad on a lettuce leaf; GARNISH with mayonnaise.