Grandma'S Emerald Salad - cooking recipe

Ingredients

2 small pkg. green jello
2 1/2 c. boiling water
2 c. nonfat cottage cheese
1/2 c. nonfat mayonnaise
3/4 tsp. salt
1 (20 oz.) can crushed pineapple
2 Tbsp. cider vinegar
3 Tbsp. chopped pecans

Preparation

Dissolve jello in water; cool.
Mix cottage cheese, mayo, salt, pineapple and juice and vinegar.
Stir in jello.
Pour into a 9 x 13-inch pan.
When partially set, sprinkle on 3 tablespoons chopped pecans.