Northwest Purple Plum Salad

Wash plums, cut in half and remove seeds.

Using a cutting board and sharp knife, cut each half lengthwise and then 2 times crosswise.

(This keeps plums in firm even sized pieces, not possible with chopping.)

Bring sugar and water to boiling point. Then stir the gelatin into hot syrup.

Add orange juice and peel. Chill.

When it begins to thicken, stir in remaining ingredients. Purée into a 1 1/2-quart oiled mold or other dish.

Chill until firm. Turn out on a chilled plate and garnish with salad greens.

Serve with mayonnaise to which a little orange juice, peel and whipped cream have been added, if desired.