1 lg. (6 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberries
1/3 c. frozen orange juice concentrate
1 c. chopped celery
1/2 c. chopped nuts
1 c. diced apples

Dissolve Jello in 2 cups of boiling water. Stir to dissolve. Add the remaining ingredients and mix thoroughly. To set, place in refrigerator until ready to serve. Serve on lettuce leaf and garnish with mayonnaise.