DIRECTIONS
In a large bowl, dissolve gelatin in boiling water. Stir in the cold water, soy sauce and lemon juice. Add the bean sprouts, celery, carrots, water chestnuts and onion; mix well.
Spoon into four 6-oz. bowls coated with cooking spray. Refrigerate for 1 hour or until set. Invert onto salad plates. Yield: 4 servings.