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Combine salad ingredients, sprinkle with 1/2 c cold water and chill.
For dressing- Soften gelatin in 1/4 c cold water. Mix sugar, vinegar, caraway seed, celery salt, mustard, salt and pepper in saucepan and bring to a boil. Stir in softened gelatin. Cool until thickened, then beat well. Gradually stir in olive oil, mixing well. Drain vegetables. Pour dressing over and mix lightly until vegetables are well coated. Salad stays crisp under refrigeration.
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