Lime Chiffon Salad

1 (9 ounce) can crushed pineapple
1 (3 ounce) box lime gelatin
1 cup boiling water
1 cup small curd cottage cheese
1/2 cup mayonnaise
1/4 cup chopped nuts

Drain pineapple, reserving juice.

Dissolve gelatin in boiling water; add reserved juice. Cool until slightly thickened; heat until frothy. Fold in pineapple, cottage cheese, mayonnaise and nuts. Place in 13 x 9-inch pan or mold. Refrigerate until firm.

Serve on lettuce or other crisp salad greens.

Yields 6 servings.