Cranberry Pineapple Salad - cooking recipe

Ingredients

1 pkg. strawberry jello
1 can (1 lb. 4 oz.) crushed pineapple
1 tsp. very finely ground orange rind
2 Tbsp. lemon juice
1 c. fresh cranberries, chopped medium coarse
1/2 c. finely diced celery
2/3 c. coarsely chopped nuts
8 to 10 crisp lettuce leaves
2 c. simmering water

Preparation

Drain crushed pineapple and reserve liquid.
Dissolve jello in hot water.
Stir in orange rind.
Pour pineapple juice in 2 cup measuring cup, add lemon juice and enough cold water to make 2 cups.
Stir into jello mix.
Chill for 1 to 1 1/2 hours or until thick as egg whites (unbeaten).
Fold in berries, celery, walnuts and pineapple.
Pour into a lightly oiled 2-quart fluted ring mold or crown.
Chill at least 24 hours.
Line a round platter with lettuce.
Then invert salad onto lettuce.
Cut into small pieces. Serves 16.