This is a recipe advertisement page clipped from a magazine and published in 1977 (General Foods Corporation). Recipes for the three different Jell-O Salads are typed below along with a scanned copy of the page (click to view larger size).

Salmon-Dill Mousse

Combine 1 can (7¾ oz.) red or pink salmon, drained and flaked, 1 tablespoon minced onion and 1/2 teaspoon dill weed; set aside. Dissolve 1 package (3 oz.) Lemon flavor JELL-O Gelatin in 1 cup boiling water. Add 1/2 cup cold water and 1 tablespoon lemon juice. Beat in 3/4 cup HELLMANN’S Real Mayonnaise. Pour into shallow pan and freeze 15 to 20 minutes, or until firm about 1 inch from edge but soft in center. Spoon mixture into bowl and beat until fluffy. Fold in salmon mixture. Pour into 3 1/2-cup ring mold. Chill until firm, about 4 hours. Unmold. Garnish if desired. Makes 4 servings.

Melon-Peach Salad

Dissolve 2 packages (3 oz. each) Peach flavor JELL-O Gelatin in 2 cups boiling water; add 1 cup cold water. Measure 1 1/2 cups gelatin; beat in 3/4 cup HELLMANN’S Real Mayonnaise. Pour into 8-inch square pan and chill until set but not firm. Chill remaining gelatin until slightly thickened. Arrange about 1 cup halved cantaloupe balls on mayonnaise-gelatin layer; carefully spoon on clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.

Neapolitan Vegetable Medley

Dissolve 2 packages (3 oz. each) Lemon flavor JELL-O Gelatin and 1 teaspoon salt in 2 cups boiling water. Add 1 1/2 cups cold water and 3 tablespoons vinegar. Measure 1 1/3 cups into a bowl. Place bowl in larger bowl of ice and water; stir until slightly thickened. Stir in 1 1/2 cups shredded carrots. Pour into 8½x4½-inch loaf pan; chill until set but not firm. Measure 1 cup of remaining gelatin; beat in 1/2 cup HELLMANN’S Real Mayonnaise. Chill over ice until thickened. Stir in 1 cup chopped cabbage, spoon into pan and chill. Chill remaining gelatin over ice until slightly thickened. Stir in 1½ cups chopped spinach and 1 teaspoon grated onion, and spoon into pan. Chill until firm, 4 hours. Unmold. Garnish, if desired. Makes 10 servings.