Thanksgiving Day Salad

Photo: flickr user chris runoff

Ingredients

2 cups water

1 (6 oz.) pkg. raspberry flavored gelatin

2 (10 oz.) pkgs. frozen, sliced strawberries, thawed

1 (16 oz.) can whole cranberry sauce

1/2 cup pecan pieces

Lettuce leaves

Medium size saucepan

Measuring cups

Large mixing bowl

Mixing spoon

Can opener

2 quarts ring mold

Serving platter

Sharp knife

Preparation

Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight.

Before Thanksgiving dinner, unmold the salad on a large platter (to help unmold the salad, run a knife around the edge of the mold; dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.) Surround with lettuce leaves. Refrigerate and prepare the topping.