Molded Apple Salad

1 cup boiling water
1 (3 ounce) package cherry Jell-O
1 cup cranberry juice
1 tablespoon lemon juice
2 tart apples, chopped (about 2 1/2 c.)
1/2 cup thinly sliced celery
1/3 cup chopped nuts, if desired

Have lettuce leaves ready at serving time. Pour boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in cranberry juice and lemon juice. Refrigerate until cool. Fold in remaining ingredients. Pour into 3 1/2 cup mold. Refrigerate until firm, at least 4 hours. At serving time, unmold onto lettuce leaves. Serve with mayonnaise or salad dressing, if desired.

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