APPLE CIDER SALAD

3-1/2 cups apple cider or apple juice
1 package (6 ounces) lemon-flavored gelatin
1 to 2 tablespoons lemon juice
1/2 teaspoon salt
1 cup Tokay grapes, cut into halves and seeded
1 medium stalk celery, chopped (about
1/2 cup)
Salad greens
Blue Cheese Mayonnaise (below)

Heat 2 cups of the apple cider to boiling. Pour on gelatin in bowl; stir until gelatin is dissolved. Stir in remaining apple cider, the lemon juice and salt. Refrigerate until slightly thickened, about 1 hour. Stir in grapes and celery. Pour into 6-cup mold. Refrigerate until firm, about 3 hours.
Unmold on salad greens. Serve with Blue Cheese Mayonnaise.
6 servings.

Blue Cheese Mayonnaise

1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons crumbled blue cheese (about 1 ounce)
2 tablespoons apple cider or apple juice

Mix cream cheese and mayonnaise. Stir in blue cheese and apple cider.