Sunshine Salad - cooking recipe

Ingredients

2 pkg. lemon jello
2 c. boiling water
2 c. liquid from crushed pineapple (add water to make 2 c.)
2 Tbsp. vinegar
1 tsp. salt
2 c. grated carrots
1 can crushed pineapple, drained
1 c. pecans (if desired)

Preparation

First, put first 5 ingredients in a 12 x 8 x 2-inch pan.
Let set to consistency of egg white.
Add the carrots, pineapple and nuts. Refrigerate until firm.