Sunshine Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1/2 tsp. salt
1/2 c. boiling water
1 (9 oz.) can crushed pineapple
1 Tbsp. lemon juice
1 c. shredded carrots
1/3 c. chopped nuts

Preparation

Dissolve gelatin and salt in boiling water, add undrained pineapple and lemon juice.
Chill until slightly thickened.
Fold in carrots and pecans.
Pour into individual molds or a 1-quart mold.
Chill until firm.
Unmold.