Apple-Pecan Salad Filling For Cranberry Molds

2 c Apples,peeled/chopped

1 ts Lemon juice

1/2 c Celery,thinly sliced

1 c Pecans,coarsely chopped

1/4 c Mayonnaise

1/4 ts Salt

1/2 c Heavy cream,whipped

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt;

stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve. 2. Makes sufficient salad to fill 2 6-cup cranberry molds, with

enough left over to surround mold with salad.