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Molded salads harken back to the Fifties when so many things were served on a lettuce leaf. But this will be a beautiful, delicious addition to your holiday table or buffet. And you can skip the lettuce leaves.

• 1 small package Cherry Jell-O©
• 1 tablespoon plain gelatin
• 1 cup boiling water
• 3/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 cup pineapple juice
• 1 cup ground cranberries
• 1 small seedless orange, peeled
• 1 cup crushed pineapple, drained
• 1 cup finely chopped celery
• 3/4 cup chopped pecans

Dissolve the Jell-O and gelatin in the boiling water, and stir until blended. Add the sugar, lemon juice and pineapple juice, and stir well. Chill until partially set.

Roughly chop the orange, and pulse a few times in a blender or food processor. Add the cranberries to the blender and pulse several more times, until mixture is broken down, but not puréed. It should be chunky.

Stir the orange-cranberry mixture and the chopped pecans into the partially set Jell-O mixture, and pour into a ring mold. Chill until firm. Makes about 10 servings.

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Note: Lightly toasting the chopped pecans will make a big flavor difference in this (or most any other) dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.

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