1 (14 oz.) can jellied cranberry sauce
1/2 cup hot water
1 env. unflavored gelatin (Knox)
1/4 cup cold water
1 cup finely-shredded cabbage
1/4 cup chopped celery
1/2 cup chopped walnuts

Crush cranberry sauce. Add hot water and heat thoroughly. Soak gelatin in cold water 5 minutes and add to hot cranberry sauce. Fold in cabbage, celery, and nuts.

Place in 6 individual molds and chill until set. Serve on crisp lettuce with desired salad dressing.

Serves 6.