Emerald Salad

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.