Sunshine Salad - cooking recipe

Ingredients

1 pkg. (3 oz.) orange jello
1 Tbsp. vinegar
1/3 c. chopped pecans
1 c. hot water
1/2 tsp. salt
1 (No. 2) can crushed pineapple (2 1/2 c.)
1 c. grated coconut

Preparation

Dissolve
jello in hot water.
Drain pineapple, reserving syrup.
Add
water to syrup to make one cup.
Add to jello with vinegar
and
salt.
Chill\tuntil
partially
set.\tFold carrots, pineapple and nuts into jello.
Turn into individual molds or 10 x 6 x 1 1/2-inch pan.
Chill until firm.
Serve on lettuce.