Olive and Ham Supper Salad

Slice Spanish green olives to line molds.

1 pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
1/2 tsp. salt
1 (10 1/2 oz.) can condensed tomato soup
1 1/2 c. ground cooked ham
1/2 c. chopped Spanish green olives
Crisp salad greens

Lightly oil size individual 1/2 cup mold or a 11/2 quart mold. Line molds with sliced olives. Dissolve Jell-O and stir until blended. Cool. Add remaining ingredients, mixing lightly. Pour into molds. Chill until firm. Un-mold on crisp greens. Makes 6 servings.