Carrot Salad - cooking recipe

Ingredients

1 pkg. lemon jello
1/2 tsp. salt
1 (9 oz.) can crushed pineapple
1 c. grated, raw carrots
1/3 c. chopped nuts
1 1/2 c. boiling water
1 Tbsp. lemon juice

Preparation

Dissolve jello and salt in 1 1/2 cups water.
Add pineapple and lemon juice.
Chill until slightly thickened.
Fold in carrots and nuts.
Pour into mold and chill until firm.