1 (6 oz.) strawberry jello
1/2 tsp. salt
1 c. hot water
1 (8 oz.) c. crushed pineapple
2 tbsp. lemon juice and cold water
1/2 c. chopped walnuts
1/2 c. diced celery
1 c. whole cranberry sauce

Dissolve jello in hot water. Drain pineapple, reserving juice. Combine pineapple juice with lemon juice and cold water to measure 1 2/3 cup liquid. Add to jello, chill until mixture begins to thicken. Fold in nuts, cranberry sauce and pineapple. Turn into 1 1/2 quart mold and chill. Approximately 164 calories per serving. Yield; 10 to 12 servings.