Layered Fruit and Vegetable Molded Salad

Layered Fruit and Vegetable Molded Salad
4 medium-large carrots, peeled and shredded

4 ribs celery, chopped fine

2 red apples, cored and chopped (not peeled)

1 cup raisins

1 box (3 ounces) lemon gelatin

1? cups waterIn lightly oiled loaf pan, (9-by-5-by-3-inches) layer one-third of carrots and half the celery, apples and raisins. Repeat layers and top with last third of carrots.In a bowl combine the gelatin mix with the water. Pour gelatin over all, cover and refrigerate. Chill until set. Remove from mold and slice or spoon onto individual plates lined with a lettuce leaf.Serves eight to 10.Nutrition values per serving: 112 calories, 0 fat, 28 g carbohydrates, 2 g fiber, 2 g pro-tein, 0 cholesterol, 55 mg sodium.