Makes 5 servings

Ingredients:

• 1 package lemon or orange gelatin mix
• 12 ounces vegetable juice cocktail
• 1 teaspoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• Louisiana hot pepper sauce
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon oregano, chopped
• 1/2 cup minced vegetables, optional
• Baby greens

Instructions:

Pour 1/2 cup of boiling water over gelatin in a one-quart bowl; stir until mix is completely dissolved. Stir in juice, vinegar and sauces. Cover and place in refrigerator to chill. After about an hour, mixture should be starting to gel. Stir in herbs (and vegetables, if desired). Divide among five 1/2-cup molds lightly coated with cooking spray. Cover and return to fridge for several hours, until firm. Dip each mold in warm water and invert onto a serving plate lined with baby greens. Serve with your favorite herbed vinaigrette or blue cheese dressing.