1 (20 oz.) can crushed pineapple
2 (3 oz.) pkgs. strawberry gelatin
1 (16 oz.) can whole cranberry sauce
3 tbsp. lemon peel, grated
1/4 tsp. ground nutmeg
2 c. sour cream
1/2 c. chopped pecans

Drain pineapple well; reserve all juice. Add juice to gelatin in a saucepan; stir. Stir in 1 cup water. Heat to boiling point, stirring constantly to dissolve gelatin. Remove from heat. Stir in cranberry sauce.

Add lemon peel and nutmeg; chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans; pour into 1 1/2-quart mold and chill until firm. Serve on salad greens.