Sunshine Salad - cooking recipe

Ingredients

1 pkg. (3 oz.) lemon flavored jello
1 c. boiling water
1/2 c. cold water
1 can (8 3/4 oz.) crushed pineapple
1/8 tsp. salt
2 medium sized carrots, pared and grated

Preparation

To jello add boiling water and stir until dissolved.
Add cold water, pineapple, salt and carrots. Pour into square pan (8 x 8 x 2-inch).
Chill until firm.
Cut in squares.
Serve on top of lettuce leaves.