1 c. boiling water
1 (3 oz.) pkg. cherry Jello
1 c. cranberry juice
1 tbsp. lemon juice
2 tart apples, chopped (about 2 1/2 c.)
1/2 c. thinly sliced celery
1/3 c. chopped nuts, if desired

Have lettuce leaves ready at serving time.

Pour boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in cranberry juice and lemon juice. Refrigerate until cool. Fold in remaining ingredients. Pour into 3 1/2 cup mold. Refrigerate until firm, at least 4 hours.

At serving time, unmold onto lettuce leaves. Serve with mayonnaise or salad dressing, if desired.