Cranberry Pineapple Salad

• Prep:               15 min. + chilling
   • Yield:                 12 Servings


   • 2 packages (3 ounces each )raspberry gelatin
   • 1-3/4 cups boiling water
   • 1 can (14 ounces) jellied cranberry sauce
   • 1 can (8 ounces) crushed pineapple, undrained
   • 3/4 cup orange juice
   • 1 tablespoon lemon juice
   • 1/2 cup chopped walnuts
   • Lettuce leaves
   • Miracle Whip

Directions
In a bowl, dissolve gelatin in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm.  Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.




Nutritional               Facts 1 serving (1 piece) equals 224 calories, 10 g fat (1 g             saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g             carbohydrate, 1 g fiber, 3 g protein.
Originally           published as Cranberry Pineapple Salad in Taste of HomeOctober/November 1993, p33