Cranberry Checkerboard Salad

1 (16 ounce) can whole cranberry sauce
2 (3 ounce) boxes lemon gelatin
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup mayonnaise
1 apple, peeled and diced
1/4 cup chopped walnuts

Heat cranberry sauce in saucepan. Strain, reserving cranberries. Mix liquid with 3 cups boiling water in bowl. Add gelatin; stir until completely dissolved. Add lemon juice and salt; mix well. Chill until thick.

Reserve 1 1/2 cups thickened gelatin mixture. Pour remaining mixture into chilled 13 x 9-inch dish. Chill until firm.

Add mayonnaise to reserved gelatin. Beat with rotary beater until light and fluffy. Fold in cranberries, apple and walnuts. Spoon evenly over first layer. Chill until firm.

Cut into 12 squares; unmold. Arrange squares, inverting half, checkerboard-fashion, on salad greens on a flat serving dish. Chill until ready to serve.

Yields 12 servings.