1 small box lemon gelatin
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1 1/2 to 2 cups chopped apples
3 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
2/3 cup chilled Milnot, whipped

Dissolve gelatin in boiling water; cool.

Blend in the mayonnaise and chill until slightly thickened about like unbeaten egg whites.

Meanwhile, chop apples (no need to peel) and toss in the lemon juice. Add the celery and nuts. Whip Milnot until it holds stiff peaks. Whip in the gelatin mixture; fold in the apple mixture and pour into desired mold or a 12 x 9-inch dish. Chill well; unmold (or cut in squares).

Serve on salad greens. This salad keeps well for several days covered and refrigerated.