Congealed Waldorf Salad - cooking recipe

Ingredients

2 c. apple cider, divided
1 (3 oz.) pkg. lemon jello
1 large apple, unpeeled and finely chopped
1/4 c. finely chopped celery
1/4 c. finely chopped pecans
lettuce leaves
mayonnaise

Preparation

Bring 1 cup cider to a boil; add gelatin and stir until dissolved.
Stir in remaining cider.
Chill until consistency of unbeaten egg white.
Fold in apple, celery and pecans.
Pour into a 4-cup mold.
Chill until set.
Unmold on a lettuce lined plate and top with a dollop of mayonnaise.