Jellied Cranberry-Turkey Salad
|Raspberry gelatin/Cherry gelatin||1 Tablespoon|
|Port||1⁄2 Cup (8 tbs)|
|Tiny sprigs romaine salad/Other lettuce turkey salad||1 Cup (16 tbs)|
|Cranberry juice||3 Ounce|
Heat cranberry juice to boiling.
Stir in gelatin until dis- solved.
Remove from heat; add Port and cool.
Turn into over size wine glasses, goblets or individual molds.
Chill until firm.
When ready to serve, arrange small spears of romaine in each glass.
Spoon in turkey salad.
If small molds are used, turn out on crisp greens and surround with salad mixture.