Cranberry Pineapple Salad

• 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

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

strawberry jello, pineapple, very finely ground orange rind, lemon juice, fresh cranberries, celery, nuts, simmering water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080814 (may not work)