Sunshine Salad - cooking recipe

Ingredients

1 pkg. (3 oz.) lemon-flavored gelatin
1 c. boiling water
1 can (8 1/2 oz.) crushed pineapple (and syrup)
1 Tbsp. vinegar
1/4 tsp. salt
1 c. shredded carrot
1/4 c. chopped pecans, optional

Preparation

Dissolve gelatin in boiling water.
Drain pineapple, reserving the syrup.
Add water to pineapple syrup to make 1 cup. Combine gelatin, pineapple syrup, vinegar and salt.
Chill until partially set.
Fold in pineapple, carrots and pecans.
Turn into 9x5x3 inch pan.
Chill until firm.
Cut into squares to serve. Makes 8 servings.