Creamy Carrot-Nut Salad - cooking recipe

Ingredients

1 large (6 oz.) pkg. orange jello
1 1/2 c. boiling water
1 (8 oz.) container vanilla or plain yogurt
1 (15 1/4 oz.) can crushed pineapple, undrained
2 c. finely shredded carrots
1/2 c. chopped pecans
dash of salt

Preparation

Dissolve jello in boiling water; add yogurt and stir until well blended.
Stir in pineapple, carrots, pecans and salt. Spoon into lightly oiled mold or cake pan.
Cover and chill until firm.
Yield: 9 servings.