Aunt Phil's Cranberry Pineapple Salad

Cranberry sauce makes this a little different from most congealed salads. Recipe was from my Aunt Phil in Virginia. Especially good with turkey, chicken or pork. Time does not include chilling time.

• Ready In: 15 mins
• Serves: 9
• Yields: 1 9x9 inch dish

Ingredients

• 1  envelope unflavored gelatin
• 1⁄2 cup water
• 1  cup boiling water
• 2  tablespoons granulated sugar
• 2  tablespoons fresh lemon juice
• 1⁄2 cup cranberry sauce
• 1  cup  diced celery
• 1⁄2 cup  chopped pecans
• 1⁄2 cup crushed pineapple, drained

Directions

1. Spray a 9x9-inch glass baking dish with non-stick cooking spray.
2. In bowl, mix gelatin and 1/2 cup water, stirring to mix.
3. Add boiling water and stir to dissolve gelatin.
4. Add sugar and lemon juice.
5. Add cranberry sauce and whisk to mix thoroughly.
6. Add pineapple, celery and nuts.
7. Pour mixture into prepared baking dish, or mold of your choice.
8. Chill several hours or overnight, until firmly set.
9. Cut into nine squares and serve on bed of lettuce.