Lemon and Pineapple Salad Mold

Dissolve 2 (6 oz) pkg. lemon gelatin in 3 1/2 c. boiling water. Drain a 1 lb. 4 oz. can Dole sliced pineapple. Add water to juice to make 3 c. Stir into gelatin with 1/3 c. vinegar and dash salt. Cool to consistency of unbeaten egg white. Stir in 1/2 c. thinly sliced celery, 2 tbs. each chopped green pepper and pimento and three slices pineapple, diced. Half fill Bundt pan with gelatin. Cut through gelatin at pan ridges with spatula. Stand pineapple slices in ridges, fill mold with gelatin. Chill overnight.