Sunset Salad - cooking recipe

Ingredients

1 pkg. (3 oz.) Jell-O lemon or orange-pineapple gelatin
1/2 tsp. salt
1 1/2 c. boiling water
1 can (8 3/4 oz.) crushed pineapple or pineapple tidbits
1 c. coarsely grated carrots
1/3 c. chopped pecans
1 Tbsp. lemon juice

Preparation

Dissolve Jell-O gelatin and salt in boiling water.
Add undrained
pineapple and lemon juice.
Chill until very thick. Then fold
in
carrots and pecans.\tPour into individual molds or a
1-quart\tmold.
Chill until firm.
Unmold.
Garnish with additional pineapple if desired.
Makes about 3 cups or 6 side salads.