1 (6 oz.) pkg. strawberry Jello
1/2 tsp. salt
2 c. hot water
1 (8 1/4 oz.) can crushed pineapple
2 tbsp. lemon juice
Cool water
1/2 c. toasted slivered almonds
1/2 c. chopped celery
2/3 c. chopped raw cranberries
Lettuce

Dissolve Jello and salt in hot water. Drain pineapple, saving syrup. Combine syrup, lemon juice with cold water to measure 1 1/2 cups liquid. Add to Jello. Chill until mixture begins to thicken slightly. Fold in nuts, celery, cranberries and drained pineapple. Turn into oiled 1 1/2 quart mold. Chill until firm. Unmold onto crisp lettuce.