Carrot Pineapple Salad - cooking recipe

Ingredients

1 small pkg. lemon Jell-O (sugar-free)
1 small can crushed pineapple in own juice (sugar-free), drained
1 medium carrot, grated fine
1 c. boiling water
3/4 c. cold water

Preparation

Mix boiling water with Jell-O.
Add cold water.
Refrigerate until slightly thickened.
Add pineapple and carrot.
Refrigerate until firm.
Cut in squares.
Serve on lettuce.
Garnish with mayonnaise.
Contains 35 calories per 1/2 cup serving.