Dissolve jello in boiling water; add soup and vinegar. Stir until well blended. Chill until slightly thick but not set; add celery and onion. Pour into a 1Qrt. bunt cake mold. Chill until firm. Unmold on salad greens!!
In a medium size bowl, add cottage cheese, mayonnaise, green onion, green pepper, salt and pepper to taste. Mix well and place into center of mold. Chill for at least 24 hours before serving.