Salad In The Pink - cooking recipe

Ingredients

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

Preparation

Drain pineapple well; reserve all juice.
Add juice to Jell-O in a saucepan and stir in 1 cup water.
Heat to boiling, stirring constantly until gelatin is dissolved.
Reduce heat and stir in cranberry sauce.
Remove from heat and add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans.
Pour into 1 1/2-quart mold or 13 x 9-inch pan; chill until firm.
Serve on salad greens.