1 (3 oz.) pkg. pineapple-flavored gelatin
1 c. hot water
1/2 tsp. salt
1 c. cold liquid (drained pineapple juice plus water)
1 c. chopped raw cranberries
1/2 c canned crushed pineapple, drained
1/2 c. diced celery
1/2 c. chopped walnuts

Dissolve gelatin in hot water. Add salt and cold water-drained pineapple juice mixture. Chill until slightly thickened. Fold in remaining ingredients. Turn into a one-quart mold or into 8 individual molds. Chill until firm.

Unmold onto bed of crisp lettuce; decorate with additional walnut halves or pieces, and serve with Honey-Creme Salad Dressing.