1 (6 oz.) pkg. strawberry jello
1/4 tsp. salt (optional)
1 1/2 c. boiling water
1 (16 oz.) can jellied or whole cranberry sauce
1 tbsp. grated orange rind
3/4 c. drained, finely chopped orange sections (2 oranges)
1/3 c. chopped pecans
1/3 c. chopped celery

Dissolve gelatin and salt in boiling water. Stir cranberry sauce until smooth. Add to gelatin with orange rind. chill until thickened. Add oranges, celery and pecans. Pour into a 5-cup ring mold. Chill until firm, 4 hours or overnight. Garnish with salad greens and orange sections.