Sunset Salad - cooking recipe

Ingredients

1 pkg. lemon or orange pineapple jello
1/2 tsp. salt
1 1/2 c. boiling water
1 can crushed pineapple
1 Tbsp. lemon juice
1 c. coarsely grated carrots
1/3 c. chopped pecans (optional)

Preparation

Dissolve jello and salt in boiling water.
Add undrained pineapple and lemon juice.
Chill until very thick, then fold in carrots and pecans.
Pour into molds.
Chill until firm.
Makes 6 servings.