Salad "In The Pink" - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
2 (3 oz.) pkg. Jell-O strawberry gelatin
1 (16 oz.) can whole cranberry sauce
3 Tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Preparation

Drain pineapple well; reserve all juice.
Add juice to gelatin in a saucepan; stir in 1 cup of water.
Heat to boiling, stirring constantly to dissolve.
Remove from heat.
Stir in cranberry sauce.
Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream.
Fold in pineapple and pecans.
Pour into a 1 1/2-quart mold or 9 x 13-inch dish.
Chill until firm.
Unmold or cut into squares.
Serve on salad greens. Serves 8.