Sunshine Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. Jell-O lemon gelatin
1/2 tsp. salt
1 1/2 c. boiling water
1 (8 3/4 oz.) can crushed pineapple
1 Tbsp. lemon juice
1 c. shredded carrots
1/3 c. chopped pecans

Preparation

Dissolve gelatin and salt in boiling water.
Add undrained pineapple and lemon juice.
Chill until slightly thickened, then fold in carrots and pecans.
Pour into individual molds or a 1-quart mold.
Chill until firm.
Unmold.
Makes 6 servings.