1 sm. box lemon Jello
1 c. boiling water
1 can whole cranberry sauce
1/2 c. chopped celery
1/2 c. chopped pecans
1 sm. can crushed pineapple, drained

Dissolve Jello in boiling water. Add remaining ingredients and mix well. Pour into 1 quart mold and refrigerate until set, 2 to 3 hours.

This is a favorite salad to serve with our Thanksgiving turkey. Colorful and zesty.