Sunset Salad - cooking recipe

Ingredients

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

Preparation

Dissolve gelatin and salt in boiling water.
Add undrained pineapple and lemon juice.
Chill until very thick, then fold in carrots and pecans.
Pour into individual molds or a 1-quart mold or double recipe and pour into 9 x 13-inch Pyrex dish.
Chill until firm.