Congealed Salad

Directions

1. 1
   Heat pineapple thoroughly in large pot.
2. 2
   Dissolve jello in it. Set aside to cool.
3. 3
   Chop celery and pecans and add to jello mixture.
4. 4
   Add other ingredients as listed, blending well with slotted spoon.
5. 5
   Pour into serving bowl and chill.
6. 6
   May be made a day ahead of time.
7. 7
   Serve on lettuce or alone.
8. 8
   Keeps several days in refrigerator.