Sunshine Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. boiling water
1/2 c. pineapple juice
1/2 c. cold water
1 Tbsp. vinegar
1/4 tsp. salt
1 c. grated raw carrots
1 (No. 2) can crushed pineapple, drained
1/3 c. chopped pecans

Preparation

Dissolve jello in boiling water.
Add pineapple juice and cold water, vinegar and salt.
Mix well.
Stir in carrots, crushed pineapple and chopped nuts.
Chill until firm.