SOUFFLE VEGETABLE SALAD

1 (3 oz.) pkg. lemon flavor gelatin
1 cup boiling water
1/2 cup cold water
1/3 cup mayonnaise
1/3 cup shredded carrot
1/3 cup shredded zucchini
1/3 cup very small broccoli florets
1/3 cup chopped radishes
2 tablespoons diced green pepper
2 tablespoons chopped fresh parsley
Lettuce (for serving)

In large bowl, dissolve gelatin in boiling water; stir in cold water and mayonnaise until smooth. Refrigerate until thickened but not set, about 45 minutes.

Lightly oil 1-quart mold.

With mixer, beat gelatin mixture until fluffy. Fold in remaining ingredients; pour into prepared mold. Refrigerate about 4 hours or until firm.

To serve, unmold unto lettuce-lined serving plate.

Makes 5 (1/2 cup) servings
From: Recipelink.com
Source: Recipe booklet: Family Favorite Recipes, Pillsbury Classic Cookbook #68, 1986