Cranberry-Strawberry Salad

I liked the idea of something light and cool to balance a summer menu. But this dish is just too sweet to be part of an entrée. It is best used as a dessert. Adding a mildly sweetened cold gelatin enhances the flavors of a savory but this just tastes too much like strawberry Jell-O. A couple of notes: I didn't have a Jell-O mold so I used a bowl--not a good idea. It looked like the blob from the 50’s movie of the same name. I would only make this again as a dessert—skipping the celery and using a fancy mold. Anybody have a recipe for a gelatin dish that works with a savory entree?

I made this for Easter lunch, minus the celery (it just seemed strange). It turned out really yummy and a hit with everyone.