For 1 (1 quart) mold you will need:

1 pkg. (3 oz.) lemon or orange gelatin
1 1/2 c. boiling water
2 tbsp. lemon juice
1/8 tsp. salt
1 c. sweetened thick cranberry sauce
1/2 c. finely diced celery
1/4 c. chopped walnuts
1 sm. banana, diced
Watercress or other greens
Creamy Ginger Dressing

Dissolve gelatin in boiling water. Stir in lemon juice, salt and cranberry sauce.

Chill until mixture mounds slightly when small amount is lifted with spoon.

Fold in celery, walnuts and banana. Pour into 1-quart mold. Cover and chill 4 hours or until firm.

Unmold. Garnish with watercress. Serve Creamy Ginger Dressing alongside salad.

Creamy Ginger Dressing: Whip 1/4 cup whipping cream until stiff. Stir in 1/2 cup mayonnaise and 2 tablespoons finely cut crystallized ginger.

Tips: Homemade cranberry sauce is preferable but canned whole berry sauce may be substituted. If desired, substitute 1/2 cup plain yogurt or sour cream for the whipping cream in the dressing.

Cream Ginger Dressing contrasts delightfully with the tartness of this sparkling cranberry mold, while walnuts and celery add crisp texture.

Preparation time: 15 minutes. Chilling time: about 4 hours.