Methodist Salad - cooking recipe

Ingredients

1 (9 oz.) can crushed pineapple
2 pkg. lemon Jell-O
4 c. pineapple juice and hot water
1/2 c. sugar
1 tsp. salt
2 or 3 red apples (unpeeled)
2 to 3 stalks celery
2 Tbsp. vinegar

Preparation

Drain pineapple; measure juice and add hot water to make 4 cups.
Pour over Jell-O and stir until dissolved.
Add sugar, vinegar and salt.
Chill until slightly thickened.
Add pineapple, apples (cut fine) and celery.
Serve with salad dressing topping.