ZIPPY RUBY SALAD

1 (15 1/2 oz) can crushed pineapple
1 (16 oz) can sliced beets
1/4 cup lemon juice
1/4 cup vinegar
1 (6 oz) pkg cherry-or raspberry-flavored gelatin
1 tbsp sugar
1/2 cup chopped pecans or walnuts

Drain pineapple and beets, reserving juices. Add lemon juice, vinegar, and enough water to reserved juices to make 3 1/2 cups liquid. Bring liquid to a boil; add gelatin and sugar, stirring constantly until dissolved. Chill gelatin mixture until consistency of unbeaten egg white.

Cut beets into strips; fold into thickened gelatin along with pineapple and pecans. Pour into a 5-cup mold, and chill until firm.

Servings: 6
Source: Magazine Clipping