Cranberry Souffle Salad

1 envelope Knox Gelatin
2 tsp. sugar
1/4 tsp. salt
1 cup hot water
1/4 cup chopped nuts - walnuts
1 apple (peeled and diced)
1/2 cup mayonnaise
2 Tbsp. lemon juice
1 tsp. grated lemon rind
1 can whole cranberry sauce

Mix gelatin, sugar, salt and hot water. Stir until dissolved. Add mayonnaise, lemon rind and juice. Pour in refrigerator tray and quick chill in freezing unit 15 minutes. Beat until fluffy. Fold in cranberry sauce, apple and walnuts. Pour into mold. Set until firm. Serves 6-8.

Submitted by: Mrs. Marilyn Slack