Beet Salad

4 pkgs. red jello
4 cans Julienne Beets
2 #2 cans pineapple (crushed)
1 cup sweet pickle juice
1/2 cup water
2 cups mayonnaise
2 bunches green onions (diced)
1 large green pepper (diced)
4-5 stalks celery (diced)
2 cups sour cream

Drain beets and pineapple well. Use juices plus pickle juice and water heated to dissolve jello. Let stand and set. Make dressing from remaining ingredients. Lime jello and ginger ale may be used instead of red jello and pickle juice.

Submitted by: Mrs. Catherine Jolliffe