1 (#303) can shoestring beets
1 (#2) can crushed pineapple
1/3 c. vinegar and 1 lemon
1 tbsp. sugar
1 (6 oz.) pkg. raspberry Jello
1/2 c. broken walnuts

SPECIAL DRESSING:

2/3 c. mayonnaise
1 tbsp. vinegar
1 tbsp. green onions, chopped
1 tbsp. green pepper, chopped
1 tbsp. celery, chopped

Drain beets and pineapple, then add 1/2 cup water to the juices and the juice of lemon, vinegar, and sugar; heat to boiling. Stir in Jello and dissolve. Let chill until syrupy. Stir in beets, pineapple, and nuts. Chill until firm. Spread dressing on top. Serves 10 to 12.

Dressing: Blend together.