Pineapple Festival Salad (Jell-O, pineapple, celery, and bell pepper) (Bundt pan)

1 (1 lb. 4-oz.) can Dole Pineapple Slices in Juice
3 1/2 cups boiling water
2 packages (6-oz. each) lemon gelatin
1/4 teaspoon salt
1/3 cup vinegar
1/2 cup very thinly sliced celery
2 tablespoons each finely chopped green bell pepper and pimiento
Salad greens (for serving)

Drain pineapple reserving all juice.

Dissolve gelatin in 3 1/2 cups boiling water boiling water. Stir in salt.

Combine syrup from pineapple with cold water to make 3 cups. Add to gelatin along with vinegar. Chill to consistency of unbeaten egg white. Fold in celery, green pepper and pimiento. Dice 3 slices pineapple; add to gelatin. Pour half mixture into a 9-cup Bundt part. Chill firm.

With spatula, cut through gelatin at pan ridges and stand pineapple slices in the ridges. Spoon remaining gelatin into pan between pineapple and over top. Chill firm overnight.

Garnish with salad greens to serve.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated