Cranberry Souffle Salad - cooking recipe

Ingredients

1 envelope unflavored gelatin
2 Tbsp. sugar
1/4 tsp. salt
1 c. water
1/2 c. mayonnaise
2 Tbsp. lemon juice
1 tsp. grated lemon rind
1 (16 oz.) can whole cranberry sauce
1 orange or apple, peeled and diced or 1 (8 oz.) can pineapple tidbits
1/4 c. chopped nuts

Preparation

Mix gelatin, sugar and salt in small saucepan.
Add water. Place over low heat, stirring constantly until gelatin dissolves. Remove from heat and stir in mayonnaise, lemon juice and rind. Blend with a rotary beater.
Pour into a refrigerator tray.
Quick chill in freezer 10 to 15 minutes or until firm about 1-inch from edge but soft in center.
Beat until fluffy.
Fold in remaining ingredients.
Turn into 4-cup mold or individual molds.
Chill until firm.
Unmold on serving plate.
Garnish with salad greens and mayonnaise.