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EMERALD SALAD

1 pkg. (3 oz.) Lime jello
3/4 c. hot water
3/4 c. shredded cucumber
2 Tbsp. grated onion
1 c. cottage cheese
1 c. mayonnaise
1/3 c. chopped celery

Dissolve jello in hot water; cool until slightly set.
Combine mayonnaise and cheese; add other ingredients, fold into
gelatin mixture. Chill and let set.

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